uncooked soaked chickpeas will remain hard
food
Welcome to c/food!
The place for all kinds of food discussion: from photos of dishes you've made to recipes or even advice on how to eat healthier.
Animal liberation is essential to any leftist movement.
Image posts containing animal products must have nfsw tag and add a content warning (CW:Meat/Cheese/Egg) ,and try to post recipes easily adaptable for vegan.
Posts that contain animal products may receive informative comments regarding animal liberation, and users may disengage by telling a commenter that the original poster wants to, "disengage".
Off-topic, Toxic, inflammatory, aggressive debating, and meta (community rules, site rules, moderators,etc ) posts or comments will be removed.
Please be sure to read the Code of Conduct and remember we are all comrades here. Share all your delicious food secrets.
Ingredients of the week: Mushrooms,Cranberries, Brassica, Beetroot, Potatoes, Cabbage, Carrots, Nutritional Yeast, Miso, Buckwheat
Cuisine of the month:
So I can use them as hummus ingredients and it'll be fine?
Yes.
Pretty much all dried beans you have to soak and then cook.
just remember some require extra care like longer soak or changing the water a couple times
Dried chickpeas are inedible as they are. In South Asia, a certain species is split and fried with other aromatics when making curry.
If you soak them they absorb moisture and become soaked chickpeas, but they are still inedible as they are. Please make sure to drain and wash these before using them.
If you take soaked chickpeas and process them with aromatics and spices, you can make falafel.
If you take soaked chickpeas and boil/pressure cook them until soft, you get boiled chickpeas. These are edible as they are, this is what comes out of the canned chickpeas tins.
You can do whatever you want with boiled chickpeas. Bake them, hummus them, stew them, mash and deep fry them, endless possibilities.
Remember to check the safety instructions whenever you deal with beans!
Hell yeah.
Cook them extra long to get softer hummus. If you are very dedicated to getting a perfect texture also remove the skins once cooked.
To speed up the softening when cooking add a bit of baking soda to the water
And/or use a pressure cooker
Pressure cooker + baking soda allows to cook them right away from dry BUTT it's always good to soak them and wash them before cooking cuz they emanate "antinutritional" natural chemicals to the soaking water, plus less cooking time