Alexandra's Kitchen · by Alexandra Stafford★ 5.0
How to Cook Beans and Chickpeas from Scratch
NUTRITION · PER SERVING660M COOK
CAL 19%·PRO 33%
CARBS 48G52% OF CAL
10G FIBER0G ADDED9G INTRINSIC29G OTHER9G TOTAL SUGAR
FAT 14G33% OF CAL
2G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Instructions for cooking dried chickpeas and beans from scratch with aromatics and herbs. A foundational technique yielding tender legumes for use in other dishes.
componentamericanbeans🍲 stockpotdairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 6- 1 lb. dried chickpeas or beans
- 3 tablespoons + 1.5 teaspoon kosher salt
- 1 small onion, halved through the core
- 1 bay leaf
- 1/4 cup olive oil
- a few sprigs thyme, optional
- 1 clove garlic, smashed, optional
- 1 teaspoon, crushed red pepper flakes, optional
At a glance
PER SERVING · TIME 660M
CAL 19%·PRO 33%
CARBS 48G52% OF CAL
10G FIBER0G ADDED9G INTRINSIC29G OTHER9G TOTAL SUGAR
FAT 14G33% OF CAL
2G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10h
- Cook
- 1h
- Sodium
- 3088mg
- Total sugar
- 9g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 849mg
- Calcium
- 90mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 600M
- SODIUM
- 3088MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.