Chickpeas, belonging to the Leguminosae family, are usually boiled. However, they can also be prepared in a slow cooker or in the oven. Not having a well defined flavor they are very versatile; you can think of them as a "blank coloring sheet" with favorite flavors, spices to make soup, salad and so on. Read on to learn more.
Ingrediants
Boiled chickpeas
Recipe for 900 g of cooked chickpeas
- 450 g of dried chickpeas
- 15 ml of baking soda
- Waterfall
- Salt (optional)
Slow Cooked Chickpeas
Recipe for 900 g of cooked chickpeas
- 450 g of dried chickpeas
- 1750 ml of water
- 1, 25 ml of baking soda
- 5 ml of salt (optional)
Roasted Chickpeas
Recipe for two servings
- 420 g of canned chickpeas
- 22.5 ml of olive oil
- 2, 5 ml of salt
- 1, 25ml garlic powder (optional)
Steps
Method 1 of 3: Boil it
Step 1. Cover the chickpeas with cold water
Put the chickpeas in a large saucepan or large pot and pour in cold water. The water level should be 7.5 - 10 cm above the surface of the chickpeas.
- As chickpeas absorb water, you may need to add more. In fact, chickpeas can almost double in size, which means they will eventually require twice their volume of water.
- Soaking is important for two main reasons. First, soaking dried chickpeas softens them, reducing cooking times considerably. Second, soaking stops the formation of gas from the sugars, making the chickpeas more digestible.
Step 2. Add the baking soda
Mix 1 tablespoon (15 ml) of baking soda in the water until it dissolves.
- Baking soda isn't strictly necessary, but it can be helpful. Its molecules attach to the gas-forming sugars in chickpeas known as oligosaccharides. By binding to these sugars, baking soda can break them down and partially eliminate them from the structure of the chickpea.
- Also, baking soda leaves behind a salty, soap-like taste, so if you decide to use it, use little.
Step 3. Let it soak overnight
The chickpeas should soak in cold water for at least 8 hours.
Cover the pan with the chickpeas with a clean napkin or lid while they are soaking. You can leave them at room temperature; the refrigerator is not necessary
Step 4. Alternatively, do a quick soak
If you only have an hour, you can do a quick soak by boiling the chickpeas in a large pot of hot water.
- Place the chickpeas in a large saucepan or large pot and cover with 7.5 - 10 cm of water.
- Bring to a boil on the stove over high heat. Let the chickpeas boil for at least 5 minutes.
- Remove from the stove, cover and let the chickpeas soak in hot water for at least an hour.
Step 5. Drain and rinse the chickpeas
Pour the water and chickpeas into a colander to separate them. Rinse the chickpeas for 30 - 60 seconds under running water while they are in the colander, so that all the chickpeas are washed with water.
- Soil and debris stick to the chickpea film during soaking, so it is important to drain and rinse well. The broken down sugars in water can also stick to chickpeas, and this is another important reason to get rid of the water and rinse.
- Rinsing the chickpeas also helps eliminate the flavor left by the baking soda.
Step 6. Cover the chickpeas with fresh water in a large saucepan
Transfer the chickpeas to a clean pan or large pot and fill with enough water to coat all the chickpeas.
- If you want to make chickpeas tastier, add 1/4 teaspoon (1.25ml) of salt for every 2L of water used. Chickpeas absorb the salt as they cook and flavor inside and out.
- As a general rule, use about 1 L of water for each cup (250 ml) of soaking chickpeas.
Step 7. Simmer the chickpeas until soft
Place the pan on the stove and bring to a boil over medium-high heat. Reduce the heat to medium or medium-low, until the water begins to boil and run. Cook the chickpeas in the boiling water for an hour or two.
For dishes that require more consistent chickpeas, such as stews and soups, cook for only one hour. For dishes that require softer chickpeas, such as chickpea puree, cook for 90 - 120 minutes
Step 8. Drain, rinse and use as you like
Once finished, filter the chickpeas and water in a colander, and rinse by holding them in the colander under running water for 30 - 60 seconds. Serve immediately, add to a recipe that calls for chickpeas, or save for another time.
Method 2 of 3: in a Slow Cooker Pan
Step 1. Rinse and drain the chickpeas
Put them in a colander and rinse them for a long time using cold running water.
By rinsing them, you remove debris and dirt attached to the chickpeas. Also get rid of the small stones and dark chickpeas that are randomly mixed together with the rest
Step 2. Put the ingredients in a small slow cooker
Combine the water, chickpeas, and baking soda in a 2.5 L slow cooker; stir slowly and make sure the baking soda is evenly distributed and the chickpeas are covered in water.
- Note that pre-soaking is not necessary when cooking chickpeas in a slow cooker. As they cook very slowly, they don't need to be softened first.
- Baking soda is still recommended, however. Since you are skipping the pre-soak, the sugars do not have the opportunity to reduce as it happens with the traditional boiling method. Baking soda, which helps separate gas-forming sugars, makes chickpeas easier to digest.
- If you decide not to use baking soda, you can add a teaspoon of salt to the water. The salt will not separate the sugars, but it will give the chickpeas more flavor, which will absorb it while they are in the water. As a result, the inside of the chickpeas will be as flavorful as the outside.
Step 3. Cover and cook until soft
Cook over high heat for 4 hours or over low heat for 8 - 9 hours.
If you want more consistent chickpeas, cook them over high heat for only 2 to 3 hours
Step 4. Drain and rinse well
Pour the contents of the pan into a colander to remove the water. Rinse the chickpeas, still in the colander, under running water for 30 - 60 seconds.
The cooking water can contain a lot of soil and removed sugars, so it must be eliminated. The chickpeas must also be rinsed to remove debris that may have stuck to the surface
Step 5. Serve them or use them as you like
You can use chickpeas right away, add them to a chickpea recipe, or save them for another time. However, any recipe that calls for chickpeas can use chickpeas cooked this way.
Note that slow cooked chickpeas tend to be very tender, so it's best to use them in recipes that call for very tender chickpeas rather than those that require more texture
Method 3 of 3: Roast
Step 1. Preheat the oven to 200 ° C
Prepare an oven dish by sprinkling it with a non-stick cooking agent.
You can also grease the pan with grease or cover it with aluminum foil or baking paper
Step 2. Drain and rinse the canned chickpeas
Pour the contents of the can into a colander to separate the liquid. Rinse the chickpeas, still in the colander, under running water for 30 - 60 seconds.
- You can also drain the liquid using the lid of the can. Partially open the lid just enough to remove it without dropping the chickpeas. Put the can on a sink and drain. Drain as much liquid as you can before opening the lid completely.
- You can also add water to the can and shake to help rinse. Put the lid on the can, leaving a small slit into which you pour water. Note, however, that the best way to rinse is to use a strainer.
Step 3. Gently remove the skin from the chickpeas
Arrange the chickpeas between two clean napkins. Roll the chickpeas gently using the top napkin to get rid of excess water and skin.
Be careful when rolling the chickpeas, to avoid ruining them by pressing too hard
Step 4. Flavor the chickpeas in olive oil
Pour the chickpeas into a medium saucepan by sprinkling oil on them. Spread the chickpeas with a spoon to stir or with clean hands to coat them with oil.
The oil will give the chickpeas taste, but will also help them develop a nice color and appearance as they bake in the oven
Step 5. Place the chickpeas in the pan you prepared earlier
Transfer the chickpeas to the pan, distributing them in a single layer evenly.
Make sure the chickpeas are arranged in a single layer. Chickpeas need to be evenly exposed to heat to cook
Step 6. Roast until the chickpeas take on a golden brown color and become crunchy
This can take 30 to 40 minutes in the preheated oven.
Follow the cooking carefully to remove the chickpeas if they seem to be starting to burn
Step 7. Season them as you like and enjoy them
Sprinkle salt and garlic powder over the roasted chickpeas and mix them gently with a flat spatula to distribute the seasoning. Serve and enjoy them as a healthy snack.
