CECI: ammollo, cottura e conservazione

Soak the dried chickpeas in 1 liter of water for several hours or overnight.

Drain and rinse the soaked chickpeas.

In a pot, combine the soaked chickpeas, 1 liter of fresh water, the rehydrated kombu seaweed, and the coarse sea salt.

Bring to a boil, then reduce the heat and simmer until the chickpeas are tender.

Once cooked, reserve 0.5 liters of the cooking water for storage.

Store the chickpeas in the reserved cooking water.

Equipment Needed

Spice Level:

Dietary