This great staple forms the basis for other delicious dishes, including the Mediterranean Mussel and Chickpea Soup with Fennel and Lemon (page 44), and can be used in salads and purées. The simple preparation will win you over to ditching the can and cooking your own, allowing you to fully appreciate the delicate nuttiness and incomparable texture.

Ingredients

　　1 cup dried chickpeas, soaked overnight in water to cover

　　1/2 small carrot, peeled and halved lengthwise

　　1 stalk celery

　　3 cloves garlic

　　1/2 small onion, peeled

　　Drain the soaking liquid from the chickpeas and place them in a saucepan with the carrot, celery, garlic, and onion. Cover with water by 2 inches and bring to a boil. Decrease the heat to maintain a bare simmer and cook until tender, 45 minutes to 1 hour. When the chickpeas are tender, drain and use immediately, discarding the other vegetables; or if you won’t be using them right away, transfer them and their cooking liquid to a container and store in the refrigerator for up to 4 days.

　　Ethan Stowell's New Italian Kitchen