chickpeas

Gingham_Ribbon

Chick peas should take about an hour and a quarter to cook through till fairly soft. Simmer, don't boil, or the skins will come off. And the do need soaking overnight first. Also, never cook them in salt water as the salt makes them tough - add it after they've cooked if you need it. (That means try to avoid stock cubes too.)

Yup - way cheaper and tastier to buy them dried. I cook up kilo bags of pulses and freeze them in tin sized portions.)

purpleivy

Hi

I found this (BEAN BOOK) on the shelf the other day, I don't remember getting it!

I think I had unfortunate experiences cooking pulses years ago, they seeemed to take forever, so I gave up and bought canned. Now I want to do my own again.

I have just taken them off, it was 1 1/2 hours. The kitchen fellas haven't arrived!


EDITING..... well they arrived mid message. Thanks for all the replies. Will have a look at bean economics later

Bollards

Hello everyone,
I would like to cook a chickpea dish on Monday in the slow cooker and I was wondering whether it would be all right to soak my chickpeas overnight tonight, cook them tomorrow morning (Saturday) and then keep them in the fridge to use on Monday? Also, if I am able to do this, do I need to keep them in water, or will they be OK in an airtight container.
Thanks for your help.

Dill

Hi Bollards

Just bumping this in case someone has any other advice about this, but I'd say keep them in water, rather then just in a container. They probably would keep a day or two like that in the fridge, but may lose their flavour a bit (?) It might be better to use them as soon as they're cooked.
It's quite a while since I used dried chickpeas, - I tend to use tinned chickpeas these days. Not quite as OS/moneysaving but more convenient!

purpleivy

Just bung them in the freezer when they are done, then when you need them, put boiling water over them. I did this earlier in the week and it worked really well.

DenBo_4

I was going to buy dried chickpeas yesterday but reading the instructions it said they had to be boiled for 10 mins then simmered for an hour, so I got tinned ones instead. If you put them in the slo cooker after soaking all night, do you not have to boil them? Or can they just go in slo cooker on low for maybe 8 hours and they would be okay? I've never cooked with chick peas before

RedSpecs

One thing you shouldn't do is keep them dry in the fridge, even covered. Did this once and they went all dry and horrible and had to be chucked. Freezing them sounds like the best option. In fact, could be a really good way of using them - prepare them in batches then keep them just like any other frozen peas :T

irenee

They will keep okay in the fridge in water in a closed container

With just two to cater for I sometimes find I have to keep soaked beans/chickpeas a day or so - why is there always too many once they're soaked?

What I do is to add a pinch of salt and change the water daily - we've survived for 25 years :lol

Bollards

Thanks for your responses. I must say I fancy the idea of cooking them and then freezing them because I never get the quantities right when soaking and cooking dried ones. I could then just shove them in the slow cooker with all the other bits and pieces and leave them to cook the whole day. I must admit I normally get mine tinned but have realised that I haven't got any and they don't sell them where I normally shop.
Thanks again

Pink.

Hi bollards,

I've added your thread to the main chickpeas thread as the replies to your question may help others in the future.

Pink