I usually keep a box or two of store-bought vegetable broth on hand for when I don’t have any cooked chickpeas in the fridge to make this recipe (hey, it happens), But I haven’t found a store bought version that I love more than this simple recipe. This is my go-to broth for soups, stews, chowders, and for sautéing vegetables because, dare I say it, it takes like chicken – a flavor I enjoyed back in my days as an omnivore.
- 1 cup - chickpeas (garbanzo beans), cooked or canned
- 6 cups - water
- Puree the chickpeas and water in a blender until the chickpeas are well pulverized. Always shake this broth well before using, as settling occurs.
Nutrition (per serving): 260 calories, 71% calories from carbohydrates, 22% calories from protein, 7% calories from fat, 10g fiber.