Dried legumes have long eluded me. Don’t ask about the time I tried to boil bulk bin–black beans for nearly eight hours, until I gave up on using them for anything other than gravel.
But chickpeas are the exception. Creamy and tender, this versatile ingredient never disappoints, whether blended into hummus, simmered in chana masala, or crisped under the broiler and consumed at cocktail hour.
from Food52 https://food52.com/blog/25464-how-to-cook-dried-chickpeas
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