Chickpeas

Until the poverty of being a student drove me to experiment, chickpeas were one of those foods I always purchased in tins. Now I would never turn back because the alternative, preparing them from dried, is much tastier, significantly cheeper and is not as much work as imagined. Place the dried chickpeas in a container that has enough room for them to double in size (see the photo below showing chickpeas before and after soaking).  FIll the container with water and leave the chickpeas soak for about 24 hrs. If you like the end result to be quite soft, then you may want add a paste made from 1 tsp baking soda, 1 Tbl flour , 1 Tbl salt and a little water to the overnight soak. This will make their texture similar to tinned chickpeas which, to my understanding, are cooked under pressure. Drain and rinse the chickpeas the next day, before placing in a pot, covering with plenty of lightly salted water and simmering for about 30 min or until they are nice to eat. Drain, cool and enjoy. They can be used fresh or packed into zip-lock bags and popped into the freezer for use at a later date.

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Filed under Chickpeas, Dried Pulses

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