Using dried chick peas

Gingham_Ribbon

Silaqui wrote: »

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 )
x

They swell up about double when they're soaked, but they don't get any/much bigger with cooking.

A_fiend_for_life

This reminds me I picked up a tin of chick peas in $stretcher for 29p for 240 g drained weight. Not actually tried them yet though.

izzwizz_2

tryingtoruletheworld wrote: »

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

No, it's for most dried pulses (including red kidney beans, soya beans, borlotti, cannellini, black turtle, butter beans, etc.), although you are OK with red lentils & mung beans, and a few others. If in doubt, better to err on the side of caution.

P.S. TBH I'm not sure about chickpeas, but I always boil them.

Silaqui

Well I've just finished boiling up a load, I did them on a rolling boil for about 20 mins then simmered for about an hour and a quarter. They are soft to bite but not falling apart. I'm going to use some in a curry later then might attempt falafel or freeze the others depending on my level of motivation!
x

zippychick

Wicca303 wrote: »

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.

What's this sprouting business all about then?

I have read this whole thread, but there is so much variation and debate on the right way, I am completely baffled as to how to do it!:o

owlet

I used to buy pulses in tins because I could never remember to soak them but thanks to MSE, I now buy dried, soak, cook & freeze. We are really enjoying them & just throw handfuls into just about anything!! I always have red kidneys & chick peas then I have a third bag of any other (currently black eye beans). So thank you everyone who contributes on MSE :T

BitterAndTwisted

Alison_Funnell wrote: »

Where can you get huge bags of raw cashews?

Sorry Alison, I've only just seen your question so I hope you're still interested. I get them from my local Asian grocery shop and I know the Turkish one carries them as well but not quite as cheaply.