Pot of Chickpeas
  • 1½ cups dried chickpeas - soaked overnight, drained and rinsed
  • 3-4 garlic cloves - crushed with a knife
  • half a yellow onion
  • 1-2 bay leaves (optional)
  • 2-inch piece kombu (optional)
  • sea salt
  1. While the granola is baking, combine the chickpeas with plenty of purified water in a soup pot. Add the garlic, onion, bay leaves and kombu, if using. The water level should be about 4 inches above the beans.
  2. Bring the chickpeas to a boil over high heat, lower the heat to a simmer and cook for 30 minutes. Check for doneness. If the chickpeas are soft, salt the water generously and cook for another 10 minutes, until the chickpeas are tender but still intact. Simmer longer, before adding salt, if chickpeas are not yet soft.
  3. Drain the chickpeas, reserving the cooking liquid. You'll need 1 cup of it for this meal plan, for the chowder. Optionally, freeze the rest of the liquid for future use in place of vegetable broth in any dish.
Recipe by Golubka Kitchen at https://golubkakitchen.com/plant-based-summer-meal-plan-part-1/