There I was with 2 quarts of celery root stock in my fridge, a desire to cook some chickpeas (not from a can - although I won't dis' you if you use canned but you're missing out on so much! Who am I kidding? I'm definitely going to judge you if you don't cook your own chickpeas at least once.), a need use up a couple of sweet Italian sausage and a couple of chorizo sausages, a little butternut squash and some of the sauteed kale, onion and roasted lemon dish I made a few days ago. Oh - and leeks.
Back to the chickpeas. Just as I was very pleasantly surprised when I made the celery root stock, the pot liquor from the first time I cooked chickpeas was a delicious revelation! I generally soak mine overnight and then simmer them with a couple of bay leaves until they are tender - not completely mushy - add a little salt to the water, stir then turn off the heat and leave the cover on until they cool down. I started with two cups (dried) chickpeas. Those I didn't use for the soup will be roasted for a snack.
