• 1 pound dried chickpeas

  • 2 rosemary sprigs (I had to google what this was called and sprig still sounds absolutely wrong to me)

  • 5 cloves of garlic, crushed

  • A parmesan rind

1) If you think you might want chickpeas in like 30 hours, put the dried chickpeas in a pot with 8 cups of water and some salt. Let it soak in that for like 30 hours

2) Drain the chickpeas then add them into a clean pot with new water, this time about 12 cups. Add the rosemary, garlic, parmesan rind and some salt and pepper. Bring it all to a boil, then reduce the temperature to low. If there is any gross foam floating on top do not eat that, skim it off. Let the chickpeas simmer with the lid partially covering the pot until they are tender. Start testing them after a half hour but it could still take another hour on top of that. They are done when they are edible

3) Once done, turn the burner off and let them cool in the pot. Take the rosemary, garlic and rind out

4) I use these in salads and soups but I also just eat them out of the bowl with lemon and olive oil or chimichurri or another way I’ll show you tomorrow