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Bon Appétit

Quite Possibly the Best Chickpeas

4.6

(104)

This image may contain Plant Food Produce Vegetable Dish Meal Bowl Bean Cutlery and Spoon
Photo by Alex Lau, Food Styling by Sue Li, Prop Styling by Kalen Kaminski

This hands-off method was inspired by Mina Stone, author of Cooking for Artists, who swears by adding lemon zest and olive oil for brightness and full-on flavor. We wholeheartedly agree! This recipe is part of the 2019 Feel Good Food Plan, our ten-day plan for starting the year off right.

Recipe information

  • Yield

    8 servings

Ingredients

1

lb. dried chickpeas, soaked overnight, drained

1

medium onion, thinly sliced

6

garlic cloves, crushed

2

3x1" strips lemon zest

¼

cup extra-virgin olive oil

Kosher salt, freshly ground pepper

Preparation

  1. Step 1

    Combine chickpeas, onion, garlic, lemon zest, oil, and a couple big pinches of salt in a large pot. Add 2 quarts water and stir to combine. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally and replacing any water that evaporates, until chickpeas are tender, about 2 hours. Taste and season generously with salt and pepper. Let cool.

    Step 2

    Do Ahead: Chickpeas can be made 6 days ahead. Transfer to an airtight container and chill.

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Reviews (104)

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  • 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