Remove fresh chickpeas from their stalks. Immerse the chickpeas in cool unsalted water for a few hours or overnight, drain. (Salt toughens chickpeas and other legumes.) Add half a lemon, perhaps a fresh bay leaf and some peppercorns, and chickpeas to a pot of unsalted water. Bring to a rolling boil and cook until tender. Drain, and salt the chickpeas after cooking so they remain soft and creamy inside.

 

 

Original photography, shot on location, by Mary Beth Clark.Back to Album