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Chickpeas or (Garbanzo beans) are large, white beans that are often used in Indian cuisine for making dahls.

Cooking Dried Chickpeas

Dried chickpeas are fairly easy to prepare, if you allow enough time. They taste far better than the canned version. Dried chickpeas expand to at least twice their volume when cooked. Soak the chickpeas overnight in water. The next day they are ready to cook. Chop 2 stalks of celery for every cup of chickpeas (a cup is approximately a large handful) and put the drained chickpeas and celery into a pot. The chickpeas will continue to expand, so you should not fill the pot more than half full of the bean and celery mixture. Add water until the chickpeas are covered. Cook on medium for 2 hours. 

The cook time is not an exact science; you will need to bite into a chickpea to see if it is fully cooked. Once the chickpeas are done, drain the cooking liquid. (Incidentally, the cooking liquid from chickpeas makes a wonderful stock.) You can season with salt, pepper, and a dash of olive oil and vinegar if you would like to eat them plain, or they can be used in other recipes calling for canned chickpeas.

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