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    Home » OTHER PLANTS » Beans + Legumes

    Foolproof Cooked Chickpeas 4 Ways With Tips!

    September 27, 2022 23 Comments

    Do your dried chickpeas cook up too mushy? Or not at all? No problem! This ultimate guide shows how to cook perfect chickpeas every time, whether you use the stovetop, slow cooker, or an electric pressure cooker, such as the Instant Pot.

    Included are recommendations for soaking and salting, and solutions to common problems, so that you get a perfectly tender and flavorful bowl of chickpeas at the end.

    A bowl full of cooked chickpeas, with a few herbs scattered over the top.
    Jump to:
    • 🌱 What are the types of dried chickpeas?
    • 🧂 Before Cooking Up A Pot of Beans...
    • ⏰ 4 Ways to Cook Dried Chickpeas
    • 🧄 Ingredients
    • 🔪 Equipment (Stovetop and Oven Methods)
    • 📝 Instructions - Stovetop and Oven
    • 🌶 Ways to Infuse Flavor Into Chickpeas
    • 🤷‍♀️ FAQ
    • 📇 Recipes with Chickpeas
    • How to Cook Dried Chickpeas (Recipe)
    • 🌱 Sign up for my emails, and get my 5 tips for easy vegetarian meals!

    First of all, chickpeas are also known as garbanzo beans, and did you know that they're the most popular legume in the world?? They are particularly common in dishes made in the Middle East and around the Mediterranean Sea in general, and throughout India.

    This mighty legume is an excellent source of protein for vegan and vegetarian diets, and has many uses ranging from salads, curry, soup, and pasta, to snacks, hummus and recipes that use chickpea flour.

    🌱 What are the types of dried chickpeas?

    There are are few types of dried chickpeas you may run into. They all carry various names, depending on where in the world you happen to be. But you cook them all the same way.

    #1. Kabuli. This is the tan chickpea we most commonly see in markets, restaurants and recipes.

    #2. Desi chana. Also called black chickpeas, this chickpea is smaller than kabuli chickpeas, and can be black, green or speckled. They have a subtle smoky flavor, and can be purchased on the Chili Smith website.

    #3. Ceci Sultano. Also called the Umbrian Chickpea, this chickpea looks like a miniature kabuli chickpea, and has a slightly nutty flavor. It has a thinner skin, and therefore doesn't need to soak or cook as long as its larger cousin.

    🧂 Before Cooking Up A Pot of Beans...

    Before you starting cooking your chickpeas, or any other bean, there are decisions to be made. Where's the best place to source your beans? Will you pre-soak the beans? Will you salt the water? Read on...

    Where's the Best Place to Buy Chickpeas?

    There are good reasons for purchasing heirloom beans. They taste better, are fresher and more digestible. A fresher bean means they cook a little faster, and reduces the chances of getting beans that just won't soften.

    There are several potential causes of beans that refuse to soften, and the age of the bean is one of them. I cover more reasons for this problem in the FAQ Section.

    Also, there's a much wider variety to choose from when purchasing heirlooms.

    I order all my beans from Rancho Gordo and Chili Smith, and can highly recommend both.

    Do You Have to Pre-Soak Chickpeas?

    It is not absolutely necessary to pre-soak chickpeas before cooking them. But I highly recommend at least a quick soak for 3 reasons:

    • Soaking chickpeas in a brine solution improves their flavor by 1000% (seriously). It's night and day.
    • Pre-soaking helps to prevent the beans from splitting open while they cook, and generally ensures a better texture.
    • Pre-soaking saves as much as 2 hours or more when using the stovetop cook method, and about 20 - 25 minutes with the Instant Pot.

    The exception is, I don't usually pre-soak my bean before sliding them into my slow cooker. The beans will cook long enough to infuse flavors into them.

    There are a 2 main soaking methods: an Overnight Soak and a Quick Soak.

    In addition to speeding up the cooking time, soaking helps prevent beans from splitting during cooking, and greatly improves the flavor.

    Overnight Pre-Soak Instructions

    1. Spill the beans (so to speak...) into a heavy bottomed pot, such as a Le Creuset Dutch oven.
    2. Cover with 2 inches of water (about 1 quart for 1 cup of dried chickpeas).
    3. Stir in 1 tablespoon kosher salt (or half that amount of table salt) to create a brine solution. Cover and soak overnight.
    4. Drain and rinse the beans before cooking.
    A bowl of chickpeas soaking in water.
    Chickpeas all settled in for an overnight soak.

    Unfortunately I don't always remember to do this before heading to bed. Therefore, the below Quick Soak method is the one I generally use.

    Quick Soak (my favorite)

    1. Spill the beans into a heavy bottomed pot such as a Le Creuset Dutch oven.
    2. Cover with 2 inches of water (about 1 quart for 1 cup of dried chickpeas).
    3. Add 1 tablespoon kosher salt (or half that amount of table salt). Cover and bring to a boil. Reduce the heat and simmer for 10 minutes.
    4. Remove from the heat and allow to cool for 1 hour.
    5. Drain and rinse the beans.

    To Salt or Not to Salt?

    Chickpeas (and all legumes) greatly benefit from pre-soaking in a brine solution of 1 tablespoon kosher salt per 1 cup dried chickpeas. The benefits are extended with 1 teaspoon of kosher salt per cup of dried beans during cooking.

    Salting improves the flavor, and helps prevent beans from splitting open and slipping from their skins. Some experts say salt toughens their skins and prevents beans from softening, but in the hundreds of pots of beans I've cooked, I've never had that happen.

    If your beans aren't softening, it's for a reason other than salt. Check out the FAQ Section for more information on this.

    In fact, there are now a number of studies out explaining the chemistry around why salting during soaking and cooking is the best approach. 

    ⏰ 4 Ways to Cook Dried Chickpeas

    There are 4 main ways to cook chickpeas, and each method has its own advantages and negatives. The primary difference between them is the amount of time each method requires.

    The estimated cook times below are with heirloom chickpeas purchased from Rancho Gordo. Dried chickpeas at the market will likely take up to 25% longer.

    #1. Stovetop

    Quick Soak: Simmer for 1 hour and 30 minutes.

    Overnight Soak: Simmer for 1 hour and 15 minutes.

    No Soak: Simmer for 2 hours and 45 minutes.

    The water needs to stay at a low simmer, and foam should be removed, so there's some hand-holding involved with this method.

    (All the details for this cooking method are below.)

    #2. Oven

    Same timing as Stovetop.

    The foam should still be removed in the first 10 minutes on the stove, but this method requires less handholding than the stovetop method once you slide the pot into the oven.

    (All the details for this cooking method are below.)

    #3. Slow Cooker

    No Soak: Cook on HIGH for 3 - 3 ½ hours, or on LOW for 6 - 7 hours.

    I generally don't pre-soak chickpeas before cooking them in the slow cooker since I'm using this method because I don't want the chickpeas to cook too quickly. And since they'll be cooking for quite a while, flavors can easily be infused during cooking.

    But if you want do an overnight soak, I've been able to cook chickpeas in the slow cooker on HIGH for 2 hours.

    This is a great hands-off way to cook any kind of bean while you run errands, go skiing, or go to work.

    Read this post on how to cook chickpeas in the slow cooker for more details and tips.

    #4. Electric Pressure Cooker

    Quick Soaked: Cook for 35 minutes high pressure + 10 minutes natural release.

    Overnight Soaked: 15 minutes high pressure + 5 minutes natural release.

    No Soak: 50 minutes high pressure + 20 minutes natural release.

    This is the fastest method by far, and is also very hands-off.

    Now, let's cook up a pot of chickpeas.

    Small bowls of tan chickpeas, black chickpeas and kosher salt, with garlic and a dried pepper on the side.

    🧄 Ingredients

    • Dried Chickpeas
    • Water or Broth
    • Kosher Salt - for pre-soaking AND cooking
    • Garlic (optional)
    • Dried Chiles (optional)
    • Dried Chives (optional)

    Disclosure: This post may contain affiliate links to products and foods I use in my kitchen. This means that at no additional cost to you, I will earn a commission if you click through and make a purchase. To view my entire storefront of recommended kitchen tools and equipment, check out my shop on Amazon.

    🔪 Equipment (Stovetop and Oven Methods)

    • Baking Sheet - to inspect dried chickpeas and pick out stones, etc.
    • Heavy bottomed pot - for soaking and cooking
    • Colander - to strain the chickpeas after soaking and cooking
    • Large metal spoon - to skim any foam from the top

    A cup filled with dried chickpeas.

    📝 Instructions - Stovetop and Oven

    Have you done everything according to the book, and sometimes still end up with hard beans? Or maybe they cooked, but they're a hot mess with the beans splitting out of their skins.

    Follow these instructions for your best pot of cooked chickpeas cooked on the stovetop or in the oven. There are details in the recipe card as well.

    Step 1

    Sort. Spread the dried chickpeas out on a baking sheet. Pick out and discard any seriously damaged legumes and stones.

    Step 2

    Quick Soak. Follow the instructions in the above section: Do You Have to Pre-Soak Chickpeas? - Quick Soak.

    Step 3

    Cook the chickpeas. Place the drained beans back into the same pot. Add enough water or broth to cover them by at least 3 inches. Stir in 1 teaspoon kosher salt (½ teaspoon table salt) for every cup of dried chickpeas you started with.

    (Soaked chickpeas will be at least twice the size of the original dried chickpeas.)

    Add herbs, chiles or mirepoix for infusing flavor, if using. (See below for flavor tips.)

    Step 4

    Infuse flavors (optional). Add herbs, chiles or mirepoix for infusing flavor, if using. (See below section Ways to Infuse Flavors into Chickpeas for flavor tips.)

    Step 5

    Remove foam. Bring the pot to a boil, and then reduce to a simmer. Foam may develop in the first 20 minutes of simmering, and sporadically while the beans cook. I find this particularly true for dried chickpeas purchased at my local market, but rarely when I use heirloom beans.

    Remove the foam by skimming the top of the water with a large metal spoon.

    The foam negatively affects the texture of the cooked chickpea, and promotes splitting.

    Tip: Place a small bowl of water next to the stove. After skimming some foam off the top, dip the spoon into the bowl of water. This easily removes the foam from the spoon, readying the spoon for another scoop of foam.

    Step 6

    Cook. Either continue to simmer on the stovetop until the chickpeas are tender, or cover and slide the pot into a 350˚F preheated oven to continue to cook.

    The oven method creates a more even cooking since all surfaces of the pot are evenly heated. But the cooking time will be approximately the same.

    Approximate Stovetop Cooking Times with Heirloom Chickpeas:

    Quick Soak: Simmer for 1 hour and 30 minutes.

    Overnight Soak: Simmer for 1 hour and 15 minutes.

    No Soak: Simmer for 2 hours and 45 minutes

    Add up to 20% additional time for store-bought chickpeas, as they could be as old as 2 years or more (aka super-dried chickpeas).

    The length of cook time will depend on the age of the dried chickpeas, whether they were pre-soaked, the hardness of your water, and type of cooking pot you use. My stovetop is gas, and have not testing them using electric or induction stovetops.

    Step 7

    Check beans for doneness: Spoon out a bean and cut it in half. It should be firm but tender, and a consistent color and texture through the thickness of the bean. If you bite into it, it should have a little bite to it, similar to al dente pasta, but not hard nor mushy.

    Step 7

    Final soak (optional). When the chickpeas are done, turn the stove off, cover the pot, and allow the chickpeas to completely cool in the leftover broth. This last soak adds flavor and promotes a creamy texture.

    Drain and discard vegetables that were added for flavor.

    Herbs, garlic and dried chiles spread out on a countertop.

    🌶 Ways to Infuse Flavor Into Chickpeas

    Herbs

    Most delicate herbs will fall apart during cooking, but a bay leaf is a great addition. If you choose to add more delicate herbs, wrap them in cheesecloth before adding them to the pot. This holds them together better, and makes them easier to remove at the end.

    Dried Chiles

    Add 1 dried ancho, guajillo or chipotle chile to the cooking water, or a couple arbol dried chiles. I keep all on hand, and like this collection of dried chiles in resealable bags.

    Mirepoix

    Add ½ cup chopped celery, ½ cup chopped onion, ¼ cup chopped carrot, and 3 large smashed garlic cloves to the stock water you will use for cooking the chickpeas. Sauté the mirepoix before adding to the stock water for added flavor.

    I recommend wrapping the mirepoix in cheesecloth before adding it to the pot to make the veggies easier to remove at the end.

    🤷‍♀️ FAQ

    Why are my beans / chickpeas still hard after cooking them the prescribed time?

    This is one of the most common complaints from home cooks. There are a few possible reasons:

    • Age of dried chickpeas. Chickpeas on the shelves of your local market could be as much as 2 or 3 years old. Think of them as potentially super-dried chickpeas. Solution: Heirloom beans, on the other hand are much fresher. Both Rancho Gordo Chili Smith heirlooms are great options.
    • Hard water. The minerals in hard water can leave deposits on the beans, preventing them from softening . Solution: Use store-bought vegetable broth or bottled water.
    • Acid. Never add anything acidic to the water when soaking or cooking chickpeas. For example, tomatoes or lemon juice.

    Can I add baking soda to the water when cooking chickpeas?

    Baking soda helps to dissolve the cellular walls of beans. Use only ¼ teaspoon baking soda per pound of dried beans to the soaking water, and be sure to thoroughly rinse the beans before cooking in fresh water.

    Or, add ¼ teaspoon of baking soda per pound of dried beans to the cooking water.

    Be careful when adding baking soda. You only need a very small amount of baking soda, and the cooking times may be reduce by as much as half.

    Note: You may notice a chemical taste when using baking soda in the water. However, if other flavors will be added to the chickpeas in the final dish, it will not likely be noticeable.

    What's the best way to store cooked chickpeas?

    Completely cool the beans, and refrigerate in jars for up to 4 days. Or freeze up to 6 months in a freezer-safe container.

    Before freezing, be sure the beans are completely cooled and dry. This helps prevent ice crystals from forming on the beans. You can dry them be either 1) using a towel, 2) leaving them out to dry naturally, or 3) placing them in a warm oven.

    Note: If you use a towel, it will remove some of the skins. This is perfectly normal and nothing to worry about. Just discard the skins.

    Want more vegetarian and vegan dish ideas? I can help you. I have three newsletters for different topics: 1) Vegetarian Recipes, 2) Vegetarian Meal Plans, and 3) Vegetarian Tips for helping you to move to a more vegetarian diet. Choose which newsletters are most relevant to your lifestyle and you'll also get my 5 SECRETS TO FUSS-FREE VEGETARIAN DINNERS.

    📇 Recipes with Chickpeas

    Now that you have a batch of perfectly cooked chickpeas, here are some ways to use them.

    BLACK CHANA MASALA

    SIMPLE CHICKPEA SALAD WITH OLIVES

    SWEET POTATO & CHICKPEA CURRY

    MEDITERRANEAN CAULIFLOWER SALAD WITH CRISPY CHICKPEAS

    PAN-FRIED CHICKPEA SALAD IN A CURRIED YOGURT DRESSING


    A bowl of cooked chickpeas with some herbs.
    Print Recipe
    5 from 29 votes

    How to Cook Dried Chickpeas (Recipe)

    Updated! This is close to a fool-proof method for cooking dried chickpeas on the stovetop or in the oven, along with FAQ tips if they won't soften or if they split through their skins. Each serving is ½ cup for nutrition calculations.
    Prep Time5 mins
    Cook Time1 hr 30 mins
    Quick Soak1 hr 15 mins
    Total Time2 hrs 50 mins
    Course: Any
    Cuisine: Indian, Mediterranean, Middle Eastern
    Keyword: how to cook dried chickpeas
    Servings: 6
    Calories: 131.3kcal
    Author: The Wimpy Vegetarian

    Equipment

    • baking sheet
    • Dutch oven or other heavy-bottomed pot
    • Colander

    Ingredients

    • 1 cup dried chickpeas
    • 4 teaspoons kosher salt, divided (or half that amount of table salt)
    • 3 garlic cloves peeled
    • 1 dried chipotle pepper
    • 1 teaspoon dried chives

    Instructions

    • Inspect the Beans. Spread one cup dried chickpeas on a baking sheet and remove any stones, damaged beans, or other grit. Place the beans in a colander and rinse.
    • Pre-soak beans in a brine solution. Pour the beans into a heavy bottomed pot. Cover them with 2 inches of water (about 1 quart for 1 cup of dried chickpeas). Add 1 tablespoon kosher salt (or half that amount of table salt). Cover and bring to a simmer.
      Simmer for 10 minutes, remove from the heat, and cool for 1 hour.
      Drain in a colander, and rinse well. 
    • Cook the chickpeas. Place the rinsed beans back into the same heavy bottomed pot. Add enough water or broth to cover them by at least 3 inches.
      Stir in 1 teaspoon kosher salt or ¾ teaspoon table salt for every cup of dried chickpeas you're cooking.
      Add herbs, chiles or mirepoix for infusing flavor, if using.
    • Remove foam. Bring the pot to a boil, and then reduce to a simmer. Foam may develop in the first 20 minutes of simmering, and sporadically while the beans cook. Remove this by skimming the top of the water with a large spoon.
      Tip: Place a small bowl of water next to the stove. After skimming some foam off the top, dip the spoon into the bowl of water. This easily removes the foam from the spoon.
    • Cook on the stovetop or in the oven. Either continue to simmer on the stovetop until the chickpeas are tender, or cover and slide the pot into a 350˚F preheated oven to continue to cook.
      The oven method creates a more even cooking since all surfaces of the pot are evenly heated. The cooking time will be approximately the same.
      The length of time will depend on the age of the dried chickpea and whether you pre-soaked them overnight. Heirloom beans, which tend to be fresher, should be ready after 90 minutes.
      Store-bought chickpeas may be older, and may therefore take longer to soften. Allow for up to 20% additional simmering time.
      Check the post (above) for cook times for Overnight Soak and No Soak.
    • Check bean for doneness: Spoon out a bean and cut it in half. It should be firm but tender, and a consistent color and texture through the thickness of the bean. Or bite into it.
    • Final soak. When the chickpeas are done, turn the stove off, cover the pot, and allow the chickpeas to completely cool in the leftover broth. This last soak adds flavor and promotes a creamy texture.
      Drain and discard vegetables added for flavor.
      (If using the oven method, remove the pot from the oven, keep it covered, and allow the chickpeas to completely cool before draining.)
    • Store. Completely cool, and refrigerate in jars for up to 4 days. Or freeze up to 6 months in a freezer-safe container.
      Before freezing, be sure the beans are completely cooled and dry. You can dry them be either 1) using a towel, 2) leaving them out to dry naturally, or 3) placing them in a warm oven.
      Note: If you use a towel, it will remove some of the skins. This is perfectly normal and nothing to worry about. Just discard the skins.
    • Pro-Tip: Use the liquid remaining at the end of cooking for a base for making vegetable broth.

    Notes

    Amounts:

    Dried chickpeas triple in size when cooked, so 1 cup of dried = 3 cups cooked. The Nutrition calculations is based on ½ cup cooked chickpeas.

    Ingredient Notes:

    The dried pepper in the listed ingredients in the recipe card doesn’t add heat, just smokiness.
    Alternate vegetables and herbs can be added to the cooking broth to infuse more robust flavors to the beans. If you use herbs that easily fall apart such as thyme or oregano, however, wrap them in cheesecloth before adding to the cooking broth. This makes for easy removal at the end of cooking. A bay leaf is a better choice.

    Nutrition

    Calories: 131.3kcal | Carbohydrates: 22.4g | Protein: 6.8g | Fat: 2.1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 0.5g | Sodium: 397.2mg | Potassium: 311.8mg | Fiber: 6.3g | Sugar: 4.5g | Vitamin A: 22.7IU | Vitamin C: 2.5mg | Calcium: 40.4mg | Iron: 2.1mg

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    Reader Interactions

    Comments

    1. Ang Paris

      September 28, 2022 at 9:58 am

      5 stars
      So many great tips! I've been intimidated by chickpeas and this helps so much - thank you for this 🙂

      Reply
      • The Wimpy Vegetarian

        September 28, 2022 at 10:01 am

        5 stars
        You are so welcome! Once you make them a couple of times, you'll see how easy it is 🙂

        Reply
    2. Eileen

      September 28, 2022 at 10:17 am

      5 stars
      I just love all the tips to make great chickpeas. I never thought to add baking soda and I'm excited to try it. My family eats a lot of chickpeas from snacks to dinners.

      Reply
      • The Wimpy Vegetarian

        September 28, 2022 at 10:42 am

        5 stars
        I am the total chickpea queen, and have tried just about everything through the years. I hope these tips work for you!

        Reply
    3. Amira

      September 28, 2022 at 1:54 pm

      5 stars
      As a girl from the Middle east we use chickpeas a lot, and I mean a lot not just in falafel but cooked chickpeas has a special place in our kitchens and traditions. Although I grew up eating this in one form or the other on a weekly basis I did not know about these varieties. Thank you so much for such informational post! I love it.

      Reply
      • The Wimpy Vegetarian

        September 28, 2022 at 4:56 pm

        5 stars
        Thank you so much Amira. I eat a lot of chickpeas in lots of ways. When I was in Israel and Jordan recently, I had so much fantastic falafel, and want to try to duplicate it. But like you, I use chickpeas (and chickpea flour) in lots and lots of recipes.

        Reply
    4. Sue Ringsdorf

      October 02, 2022 at 8:12 am

      5 stars
      Gosh, so many great tips for making chickpeas! Your stovetop method worked beautifully for me. Thanks so much!

      Reply
      • The Wimpy Vegetarian

        October 02, 2022 at 3:40 pm

        5 stars
        Thank you so much for letting me know!! I'm happy this method worked so well for you!

        Reply
    5. Jennifer

      October 03, 2022 at 6:30 am

      5 stars
      So many great tips and tricks! I love chickpeas and use them often but have never tried them from dried before. What a money saver too!

      Reply
      • The Wimpy Vegetarian

        October 04, 2022 at 2:39 pm

        5 stars
        I think the flavor is so much better when I cook them from dried. I highly recommend them over canned.

        Reply
    6. Lynn

      October 03, 2022 at 1:28 pm

      5 stars
      These tips were so great! Thanks so much!

      Reply
      • The Wimpy Vegetarian

        October 04, 2022 at 2:39 pm

        5 stars
        You're so welcome!

        Reply
    7. lynn

      October 03, 2022 at 1:35 pm

      5 stars
      We are a bean-eating family, and chickpeas are high on the list. Thanks for all this great information!

      Reply
      • The Wimpy Vegetarian

        October 04, 2022 at 2:40 pm

        5 stars
        I am a self-confessed chickpea addict!

        Reply
    8. Julie

      October 03, 2022 at 6:35 pm

      5 stars
      What a wonderful resource! I've never cooked dried chickpeas but have experience with beans so know how much better these will be!

      Reply
      • The Wimpy Vegetarian

        October 04, 2022 at 2:40 pm

        5 stars
        They are sooooo much tastier than canned, IMO. And I can infused flavors into them too.

        Reply
    9. Michaela

      October 04, 2022 at 6:21 am

      5 stars
      Foolproof is right! This is the first recipe/tips I have found that helped me make these with 100% success!

      Reply
      • The Wimpy Vegetarian

        October 04, 2022 at 2:41 pm

        5 stars
        Yay! I'm so happy to hear that!

        Reply
    10. Kathleen

      October 04, 2022 at 10:39 am

      5 stars
      A neighbor gifted me some chickpeas and found your recipe for how to cook. They came out perfect, now I've got it bookmarked for the future!

      Reply
      • The Wimpy Vegetarian

        October 04, 2022 at 2:41 pm

        5 stars
        Fabulous! I'm so happy they worked so well for you. Thanks for letting me know!

        Reply
    11. MS

      October 04, 2022 at 3:42 pm

      5 stars
      I've messed up cooking chickpeas in the past so I decided to google and actually follow instructions on how to cook it correctly. Came out perfect! Wish I thought about doing this earlier. It was super easy too.

      Reply
      • The Wimpy Vegetarian

        October 06, 2022 at 11:49 am

        5 stars
        That makes me so happy. Thanks for letting me know!

        Reply
    12. Susannah

      October 06, 2022 at 7:27 pm

      5 stars
      I love chickpeas! This recipe was so easy to follow and I will be coming back to it again and again.

      Reply

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    Susan at The Wimpy Vegetarian

    Hi there! I'm Susan.

    A mostly vegetarian married to a mostly carnivore, living in the mountains with our doodle, on Lake Tahoe. My cookbook, Simply Vegetarian, was named #1 best cookbook for new vegetarians. Come join me in simplifying life, starting with dinner!

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