Cooking chickpeas

A pound of dried chickpeas costs less than a 15.5-ounce can and yields more than three times as much — about 6 cups. Here are three ways to cook them. It’s not necessary to soak them first, and leftovers freezer well.

Pressure cooker: In a 7-quart or larger pressure cooker, combine 1 pound rinsed and culled chickpeas with 9 cups water, 1 tablespoon kosher salt and 1 tablespoon olive oil (to minimize foaming). Lock lid in place. Bring to pressure over high heat (about 15 minutes). Adjust heat to maintain pressure. Cook 45 minutes. Turn off heat. Let pressure dissipate naturally.

Slow cooker: Place 1 pound rinsed and culled chickpeas and 1 tablespoon kosher salt in a slow cooker. Add enough boiling water to cover by at least 1 inch. Cook on high for about 5 hours or low for about 10 hours, until tender.

Stovetop: In a large pot, combine 1 pound rinsed and culled chickpeas, 1 tablespoon kosher salt and water to cover by at least 1 inch. Bring to a boil, reduce heat and simmer until tender, about 3 hours.

Kathy Martin

Main dish

Chickpea curry

2 tablespoons grapeseed or olive oil

1 1/2 cups thinly cut onion wedges

3 garlic cloves, minced

3 tablespoons peeled, grated fresh ginger

3/4 teaspoon cumin seed

2 cups fresh or canned tomatoes, with their juices

2 teaspoons garam masala

1/2 teaspoon ground turmeric

1/2 teaspoon ground coriander

1 teaspoon sea salt (less if using canned chickpeas)

2 cups cubed Yukon Gold potatoes (1/2-inch cubes)

5 cups cooked, drained chickpeas (or three 15.5-ounce cans, drained)

2 tablespoons lime juice

1/4 cup chopped cilantro

Heat the oil in a large saucepan over medium-high. Add the onion, garlic, ginger and cumin seed, and cook until the garlic starts to brown, 1 to 2 minutes, stirring often.

Add the tomatoes, garam masala, turmeric, coriander, salt and 2 cups water. Bring to a boil, reduce heat to medium-low and cook, uncovered, for 15 minutes at a bare simmer.

Add the potatoes and chickpeas. Cook until the potatoes are tender about 20 minutes.

Season to taste with salt, and stir in the lime juice and cilantro. Serve over brown rice. Makes 6 servings.

Per serving: 330 calories, 14 g protein, 54 g carbohydrates, 7 g fat, 0 saturated fat, 0 cholesterol, 410 mg sodium, 11 g dietary fiber, 4 g sugar.