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Greek Chickpeas

An easy way to prepare chickpeas from scratch for all of your favorite hummus, falafel, curries, salads, and soups. They are tasty just as they are too! I love their subtle herb and lemon flavors.
Prep Time 8 hrs
Cook Time 1 hr 30 mins
Total Time 9 hrs 30 mins
Cuisine Greek
Servings 8 -10


  • 3 C. Chickpeas dried, rinsed, and soaked for 8 hours or so
  • 1 onion chopped
  • 1 carrot chopped
  • 2 T. Yellow bell pepper chopped
  • 4 cloves of garlic minced
  • 1 t. Cumin powder
  • 1/2 t. Coriander powder
  • 2 bay leaves
  • 1/2 t. Black pepper ground
  • 1 t. Salt or to taste
  • 1 T. Lemon juice
  • 1 T. Lemon zest


  • Rinse and soak your chickpeas for about 8 hours. Overnight works well. Be sure to cover with several inches of water, they really plump up.
  • After they have soaked, rinse well and drain the chickpeas.
  • Either oil or water sauté you onions until tender. Add the carrot, bell pepper, garlic, cumin, oregano, coriander, bay leaves, and black pepper.
  • Cook for about a minute until fragrant.
  • Add chickpeas and water to cover by at least an inch. Bring to a simmer and cook for about an hour with pot lid cracked. Check for doneness by putting a bean on a plate. If it smashes easily with a fork it is cooked.
  • Next, add salt, lemon juice, and zest. Adjust seasoning to your taste.


I freeze the extra beans in 2 C. Containers to always have home cooked beans ready.
You can also just eat this as a soup, if you add extra water.