How to cook dried chickpeas
Do this in the evening before cooking the dried chickpeas Put in a saucepan and pour cold water about three times the height of the filled chickpeas.
This way, soak the chickpeas for at least 12 hours or more.
Strain the chickpeas through a sieve in good time before cooking, throw away the soaking water. Put the chickpeas again in the saucepan and pour fresh, lightly salted water over them.
Boil the contents of the pot once, a white foam forms on the surface, skim it off and dispose of it.
The chickpeas, with the heat setting turned back a little, covered with a lid, in Cook for about 90 minutes until soft
You can also cook the soaked chickpeas in a pressure cooker until they are soft, which takes about 10 - 12 minutes or refer to the instructions from the manufacturer of the pot for dried legumes.
Then strain the chickpeas again, this time
collect the cooking water and for the preparation of the respective recipe (Chick pea soup, Chickpea sauce, hummus - chickpea paste, a chickpea salad, etc.) for later.
The chickpeas in the colander Quench with cold water, let cool down a bit, then you can cook the chickpeas better peel.
To remove the somewhat hard skin on the chickpeas, you can rub it between your fingers, even better if you use the chickpeas rub with a clean kitchen toweluntil the peel comes off, that works pretty quickly and well and is more digestible for later enjoyment.
Now you have soft-boiled chickpeas, which still have a bit of bite with the original taste of chickpeas, which is often missed with pre-cooked canned goods.
Always place leftover chickpeas in a little cooking water to store in the refrigerator so that they do not dry out.
In the picture above, the slightly darker, unpeeled chickpeas can be seen on the left, and the light, peeled chickpeas on the right.
100 g of dried chickpeas have approx. 306 kcal and approx. 5.9 g of fat
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