Uses for chickpea cooking water

Doubtful

Does anybody know what the water that dried chickpeas have been cooked in can be used for? Can it be used as a stock? Does it have any nutrional value?

VfM4meplse

If you are cooking a curry at the same time you can use it as a stock instead of water. I wouldn't bother saving it / freezing it though.

Bronnie

I wondered whether cooking water from pulses might contain toxins from the pulses, so did some googling. Apparently it does seem ok to use although I found this!

"Compounds which make pulses difficult to digest and cause flatulence are leached into the cooking water. To cut down on flatulence throw away the cooking water. "

Might be useful for some long suffering soul to know!

Doubtful

:rotfl: Ha, Ha, didn't realise this! Don't think I'll bother using it then at the cost of the air turning green.:eek:

Caterina

If you cook chickpeas, you need to throw away the water where the chickpeas have been soaked (or put it in your garden plants as it will have some nutrients). Then rinse the chickpeas very well.

If then you boil the chickpeas on a very high flame for at least 10 minutes, that should destroy all the "windy" components.

If you want to make chick peas very highly digestible, cook them with a piece of Kombu seaweed (you can buy this in health food shops and only need a 2-inch strip so it lasts a long time). If you do this, the water will be almost jelly-like and it is very good to use together with the chickpeas as it will contain all the minerals that the seaweed contains.

HTH

phizzimum

Bronnie wrote: »

I wondered whether cooking water from pulses might contain toxins from the pulses, so did some googling.

I'd always worried about that too. I use mine to water the plants - after your advice re flatulence I think I'll probably keep it that way too!

Caterina

Well I use the water in which I have cooked any pulses for soup, like lentil and veg, beans and cabbage etc...and I haven't noticed any difference in "windiness", then again I have been vegetarian for 25 years so perhaps my body is accustomed to all this stuff!

Bronnie

Caterina wrote: »

If you cook chickpeas, you need to throw away the water where the chickpeas have been soaked (or put it in your garden plants as it will have some nutrients). Then rinse the chickpeas very well.

If then you boil the chickpeas on a very high flame for at least 10 minutes, that should destroy all the "windy" components.

If you want to make chick peas very highly digestible, cook them with a piece of Kombu seaweed (you can buy this in health food shops and only need a 2-inch strip so it lasts a long time). If you do this, the water will be almost jelly-like and it is very good to use together with the chickpeas as it will contain all the minerals that the seaweed contains.

HTH

Does this destroy the 'windy component' completely or does it just remove it from the bean and transfer it to the cooking water as I had read?

Bronnie

Sorry, we're getting a bit of sync here, cos I deleted a post, to quote Caterina!

angelavdavis

I would use it to water the plants as its bound to create some nutrients as they recommend to use the water from rinsing/soaking sprouting seeds for your plants, then it might be worth doing.