inspired by Molly Wizenburg’s Chickpea Salad in Bon Appétit
It takes a smidge of foresight to soak beans, but don’t let that turn you off. People, you literally just dump the beans into a bowl and pour water over them. I happen to love cooking beans. They are easy, economical, and oh-so-tasty. If you’re not convinced, by all means, use canned– lord knows I have in a pinch. I also tested these in the slow cooker, and they came out beautifully.
1 lb. dried chickpeas
2-3 garlic cloves, peeled
2-3 large sage leaves (optional)
2 teaspoons salt
Pinch red pepper flakes
1 bunch arugala
1 lemon
3-4 tablespoons high-quality olive oil
Fresh parmesan for grating
Dump the beans into a big bowl and soak them for at least 4 hours, or as long as overnight. When you’re ready to cook, drain the beans and throw them into a large saucepan with enough room to cover with water by 2 inches. They need enough room to move and dance around in the pot of water. Throw in the garlic, sage leaves, and 2 teaspoons salt. Cook until tender, which will take about 2 hours on the stovetop and about 5 hours on low in the slow-cooker. Add a pinch of red pepper flakes in the last 10 minutes of cooking. At this point, you can serve immediately, or pull them off the stovetop and check the brininess of the cooking liquid. Make sure it is good and salty, like the ocean. You can store the beans in this liquid in the fridge for about a week (I’ve even let it go two). If you’re making this ahead, reheat the beans before continuing to the next step.
Put a handful of arugala in the bottom of 4-6 bowls. Spoon warm garbanzo beans over the greens, allowing them to wilt. Give a quick squeeze of lemon, a drizzle of olive oil, and as much grated parmesan as desired.