1½ cups dried chickpeas - soaked overnight in purified water with a splash of acv
2 bay leaves
2-inch piece kombu seaweed (optional)
2 smashed garlic cloves
sea salt
Instructions
Drain and rinse the chickpeas. Put them in a medium pot with 9 cups of water, and add the bay leaves, kombu, if using, and 2 smashed garlic cloves. Bring to a boil over high heat, lower the heat to a strong simmer and cook, partially covered, for 30 minutes. Check for doneness and cook longer if the chickpeas are not done, until they are completely soft but not mushy. Add salt at the last 10 minutes. Drain, reserving the cooking liquid. Discard the bay leaves and kombu and store the chickpeas and the broth separately, refrigerated in airtight containers.
Recipe by Golubka Kitchen at https://golubkakitchen.com/plant-based-spring-meal-plan-part-1/