Using dried chick peas

thriftlady_2

If you soak and cook a whole packet at once you can freeze them and use them straight from the freezer if you are adding them to a hot stew/curry. If you want them for hummus just run them under a hot top to defrost.

Spread them out on a baking tray to get hard in the freezer then gather them up into a bag and you will have 'free-flow' chickpeas.

izzwizz_2

Never cook raw pulses in a slow cooker. You need to get a rolling boil for at least 15 minutes to break down the toxins, after that you can simmer until cooked.

trixietoes

thriftlady wrote: »

If you soak and cook a whole packet at once you can freeze them and use them straight from the freezer if you are adding them to a hot stew/curry. If you want them for hummus just run them under a hot top to defrost.

Spread them out on a baking tray to get hard in the freezer then gather them up into a bag and you will have 'free-flow' chickpeas.

I second this, it's ideal, just grab a handful out the freezer as and when you need them.

I do it all the time as I find it is cheaper than the tins, plus I don't always want a tins worth of chickpeas. I also do the same with kidney beans and canneloni's too.

purpleivy

seraphina wrote: »

Madhur Jaffrey also give the advice that ubamother gives if you forget to soak them.

Another one here who much prefers home cooked chickpeas for hummus. It tastes so much better than when it's made from the tinned ones!

Useful measurements: 500g dried chickpeas when cooked will give you about 4 cans' worth of chickpeas. I tend to cook 250g dried chickpeas at once, so 2 can's worth.

I prefer home cooked chickpeas and pulses for everything. I find the slimy liquid that canned ones are packed in somewhat unappealing. Bags of dried are lighter to carry home!

OP, I have The Vegetarian Gourmet, quite like that book. Cashew loaf is yummy, though veggie dd can't eat peppers. Curried nut loaf is good too and can be 'burgered' as well.

BitterAndTwisted

Purpleivy: if you've got the time and inclination to post up that cashew loaf recipe I'd love to see it. I have a huge bag of raw cashews here and was wondering how I could put them to good use

tryingtoruletheworld

izzwizz wrote: »

Never cook raw pulses in a slow cooker. You need to get a rolling boil for at least 15 minutes to break down the toxins, after that you can simmer until cooked.

I thought that was only relevant to red kidney beans and soya beans?

Wicca303

I use dried pulses all the time. I soak them overnight, then boil in fresh water for 15 mins, followed by simmering for about 30-45 mins depending on how soft I want them. I also do big batches and freeze them.

I like to use dried chickpeas, sprouted to do a raw hummous. I'll post it incase anyone is interested:

1. Soak dried chickpeas (about a cup) overnight,
2. Rinse in fresh water,
3. Stand in a colander in a cool place (not refrigerated) for one day.
4. Repeat steps 2 & 3 until chickpeas have 'sprouted' and sprouts are about 1-2 inch long.
5. Follow your favourite hummous recipe as normal.

It gives the hummous a really nice fresh taste.

thriftlady_2

tryingtoruletheworld wrote: »

I thought that was only relevant to red kidney beans and soya beans?

So did I. I don't use soya beans so red kidney beans are the only ones I fast boil for 10 mins.

Alison_Funnell

BitterAndTwisted wrote: »

Purpleivy: if you've got the time and inclination to post up that cashew loaf recipe I'd love to see it. I have a huge bag of raw cashews here and was wondering how I could put them to good use

Where can you get huge bags of raw cashews?

Silaqui

Thanks for all the replies! I think my plan of action will be to soak half a bag overnight tonight and then boil them till soft tomorrow. I'll make some falafel tomorrow, use some of them in a curry on Monday and open freeze the rest for future use.

I understand they can go a bit 'off' if kept in the cupboard for too long dry so I might actally just do the whole bag... do they swell up much? Just thinking of my freezer space (I have a tiny little 2 shelf freezer )
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