Chickpea stock

In my search for vegetable based stocks that taste good and are full of flavour, I have discovered a stock that is esentially just chickpea cooking water with herbs and spices added. It’s the closest thing to chicken stock in taste while being 100% plant-based. The end result is a stock that can be used as a base for soups, stews, sauces. The cooked chickpeas can be used in a variety of ways too- hummus, falafels, salads, etc. – possibilities are countless.


1 cup of dried chickpeas soaked overnight

6 cups of water

1 full teaspoon of sea salt

2 tbsp cooking olive oil

1-2 bay leaves (optional)

a good bunch of herbs, such as thyme, rosemary, savoury, parlsey

1 onion, cut in quarters

3 garlic cloves

1/2 tsp ground turmeric

Soak chickpeas overnight, or for at least 8 hours. Drain and rinse them, and put them in a pot with water, salt, bay leaves, onion, garlic and oil. Bring it to the boil. Turn down the heat and simmer. Skim the impurities that come to the top once or twice.

Towards the end add herbs and turmeric and cook for anoher 5 minutes.

Taste for salt, you might want to add more until you feel a satisfying zing.

Sieve the stock. Reserve chickpeas for other uses. Use stock for soups, like this Caldo Verde soup.

You should end up with a pot full of flavoursome and vibrant yellow stock.

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