Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Dried chickpeas

  2. Seasoning Mix

  3. 2 teaspoons 10ml Salt

  4. 2 teaspoons 10ml Onion powder

  5. 2 teaspoons 10ml Dry mustard

  6. 2 teaspoons 10ml Ground cumin

  7. 1 teaspoon 5ml Garlic powder

  8. 1 teaspoon 5ml White pepper

  9. 1/2 teaspoon 2 1/2ml Black pepper

  10. 1/4 teaspoon 1 1/3ml Cayenne

  11. 2 cups 125g / 4.4oz Chopped onions

  12. 2 1/2 cups 365g / 12oz Chopped green bell pepper in all

  13. 1/2 cup 55g / 1.9oz Chopped celery

  14. 6 1/2 cups 1540ml Defatted chicken stock in all

  15. 1 teaspoon 5ml Minced fresh garlic

  16. 1 cup 237ml Apple juice

  17. 2 cups 220g / 7.8oz Finely diced carrots

  18. 1 cup 62g / 2 1/5oz Finely diced onion

Instructions Jump to Ingredients ↑

  1. Add enough water to the chickpeas to cover them by 3 or 4 inches, and soak overnight in the refrigerator. As the peas absorb the water, they will increase in volume.

  2. Day 2: combine the seasoning mix ingredients in a small bowl. Drain the chickpeas and set aside. Preheat a heavy 5-quart pot, preferably nonstick, over high heat to 350F, about 4 minutes. Add the chopped onions, 1 cup of the bell peppers, the celery, and 2 tablespoons of the seasoning mix.

  3. Stir and cook until the vegetables start to brown, about 5 minutes. Add 1/2 cup of the stock, scrape the bottom of the pot to clear all the brown bits, and cook until the liquid evaporates, about 5 minutes. Stir in 4 cups stock, the drained chickpeas, and remaining seasoning mix. Clear the bottom of the pot and cook 5 minutes, then add the garlic and remaining bell peppers.

  4. Cook 10 to 12 minutes, then reduce the heat to medium, and continue to cook for 45 minutes, clearing the bottom of the pot occasionally as sticking occurs. Add the apple juice, carrots, finely diced onions, and remaining stock, and cook until the peas are tender, and the liquid is thick and begins to look creamy, about 1 hour.

  5. With this recipe, it is more important to trust your eyes and taste buds than to watch the clock. Taste a couple of chickpeas; if the flavor is good and they are tender and creamy, they're done. Serve warm.

  6. Makes about 11 cups, enough for 11 side servings Notes : Curtis sez: "despite the fact that this dish is listed as a side dish, it makes a great take-and-heat lunch for work. Depending on the age and dryness of your dried chickpeas, the last cooking step could easily take 1 1/2 hours or longer."


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