Quite Possibly the Best Chickpeas

This recipe is a good start for building a better recipe. Many reviewers altered or enhanced it, which perhaps explains the 5-star rating. As-is, I'd give it 3.5 stars. The olive oil gave it a pleasing texture, but the flavour fell flat. A couple slices of lemon zest isn't enough to brighten the entire pot. However, I followed the advice of reviewers and added a generous pinch of dried sweet basil and a tablespoon of tomato paste. I served it over white rice topped with a light sprinkling of grated parmesan. I rounded out the meal with a mildly sweet pan of cornbread. With alterations, I'd give the recipe 5 stars, as it was a warming and hearty meal for a cold day. I'd make it again but next time, use a mild vegetable broth to substitute one quart of the water.

• Anonymous

• Newton, MA

• 2/4/2023

This is surprisingly delish! I used shallot in place of onion. I also added dried parsley. Ive made this several times. My fav way to eat it is over a little pasta and with crackers and pepper flakes. It could also be good over rice or alone. This is my go to chickpea soup recipe now.

• Jenni leigh

• Rome italy

• 12/9/2022

I've made these many times and am always surprised at how good they are! So simple to do. Definitely more than the sum of their parts!

• Irene B

• Norwich, England

• 1/9/2022

I had a bag that I didn’t know what to do with. Used the crockpot idea that was posted. Added bacon and some tomato purée because that’s how I cook beans, along with the recipe ingredients. Near the end I added some leftover collard greens. I usually add lemon juice to beans so the zest was a change. It’s a pretty good recipe.

• Jaci

• Yucca Valley California

• 1/7/2022

To avoid any bitterness, make sure there is no white pith on the lemon rind!

• CapeMayCook

• Cape May

• 12/7/2021

This is excellent! Just one thing: Did anyone find that the lemon rind made the broth a little bit bitter? Is there a solution to this?

• Joanne

• Ottawa, Ontario

• 9/16/2021

Quick and see simple however I used smoked turkey pieces to add flavor (awesome taste when it comes together). I also added diced chicken breast and fresh spinach! It was a hit with the family.

• Robin F

• Knoxville TN

• 7/5/2021

I used a can of garbanzos that had been lurking in the back of a cabinet for a long time. Pre-Covid? Maybe. Anyway I used way less liquid(stock) and mashed some of the beans for thickness. I think the lemon peel added an unexpected dimension. The result was delicious. A simple dish that’s easy to prepare. I must admit that I haven’t used chickpeas very much other than adding to salads. I will definitely prepare again.

• Bite by Eve

• Chicago, IL

• 4/15/2021

I love these chickpeas! I soaked them for 48 hours (changing out the water a few times) and then cooked them in the lo-fi stovetop pressure cooker. I used the suggested amount of garlic & onions but through in a halved preserved lemon to take the tangy up a notch. I brought the pressure cooker up to high pressure, cooked for 33 minutes and then let the pressure release naturally. They came out creamy, neither mealy nor mushy, and so delicious. This week, I've strained the chickpeas out to top a salad and enjoyed them in a bowl with the broth, spinach and red pepper flakes. I've used them as the basis for hummus in the past, as well. Just a great staple recipe.

• Alison

• Atlanta, GA

• 4/15/2021

I made this recipe in the slow cooker / crock pot !!!!! I added a few tablespoons of tomato paste as well. To make it in the crock pot, I first cooked the onion and garlic in a pan. I added all the ingredients into the pot and did not soak the chickpeas at all. I added 8 cups of water. I put it on High, and cooking time varies, but first start checking your chickpeas at about 4 hours. It could take up to 8-10 hours in the crock pot depending on the chickpeas.

• Natalie

• Chicago, IL

• 2/17/2021

This recipe was fantastic and super easy! I added some tomato paste at some point while the chickpeas were simmering and this created a lovely texture as well as adding some acidity and tomato-y flavor. The recipe is perfect as is, but throwing in an additional spice or herb can be a fun experiment. I may add a little harissa paste next time.

• Alfredo

• Bloomfield, NJ

• 1/30/2021

To: ELIZABETH, CENTRAL ILLINOIS...I think you may have missed a step. Check out the other reviews. How your batch ended up bland is a mystery. This recipe absolutely warrants its name and its five-star rating all around! Who knew it could be so easy to cook something so rich and savory. The fact that it does double duty by producing an equally delicious broth that can be used to effortlessly create a whole nother dish makes it a six-star recipe for me. Cheers to the chef and his inspiration!

• Kiy

• Brooklyn, NY

• 1/26/2021

Loved it as presented. The only thing I did was to use a plunge blender to puree maybe half the ingredients which gave the soup more body.

• Robert

• 11/19/2020

Believe these are Quite Possibly the Best Chickpeas. Made a double batch for freezing but ended up only freezing one 2 cup package. So flavorful, you have to force yourself to quit nibbling. The broth was so amazing; finely minced the cooked lemon rind, added the juice of a lemon, big bag of baby spinach and six boneless skinless chicken thighs cut into bite sized pieces. The soup was so good. So today am making another double batch for the freezer.

• Ann

• Loon Lake, WA

• 11/10/2020

Bland chickpeas, with the slightest hint of lemon and olive oil, in a sad, watery broth. If this is your idea of comfort food, come to my house - I’ll make you food that actually tastes good.

• Elizabeth

• Central Illinois

• 11/6/2020