chickpeas

Swan_2

zippychick wrote: »

Ok, very silly question time .....

I bought dried chickpeas, yellow split peas, and errrr pinto beans. Soaked them all overnight like a good little girl, brought them to the oil for ten minutes, then cooled and put in the fridge. NOW. Today I realised I have totally done it wrong - i wondered why the chickpeas tasted hard ish and unlike tinned ones - so it turns out I have forgot the simmering part for all 3 of them!

Now, if i bring to the boil , then simmer for (however long pack says for each one), are they then ok to freeze for future use? And general consumption. Possibly sounds daft, but am paranoid of poisoning myself.... as i guess technically they will have been cooked 3 times - last night boiling, today simmering, then cooking again when finally using ?!

Anyone help?

hi zippy,
I'm sure they'll be fine* they'll be just like they've had an extra soak in warm water so go ahead & cook & freeze them

if it goes wrong (it won't) you can give me a dodgy recipe in revenge

*the only dried pulses you have to give the 10 minute fast boil (to rid them of toxins) are kidney beans & soya beans, any others are fine just simmered or added directly to a slow cooker


EDIT ... don't cook them all in the same pan, they'll be ready at different times & the split peas will definitely be mush by the time the others are ready :eek:

zippychick

Ah Swan! I've not seen you post in a while! Hello!

Super dooper pooper scooper. Thanks.! The packet does say not to add to a SC - i thought i was being all OS and MS - dried opposed tins etc. Now I've gave myself double the work and dishes!

Swan_2

zippychick wrote: »

Ah Swan! I've not seen you post in a while! Hello!

Super dooper pooper scooper. Thanks.! The packet does say not to add to a SC - i thought i was being all OS and MS - dried opposed tins etc. Now I've gave myself double the work and dishes!

I've been in lurk mode

loads of packets of pulses say that, I think it's a blanket statement in case anyone assumes all pulses need the same treatment & get ill

for instance, even pulses you can sprout & eat raw have the warning on the packs :huh: which means you go off & buy the expensive special packs 'for sprouting' when they're all actually the same thing

I posted a couple of links about the 10 minute boil issue, but it was ages ago, I'll see if I can find them again for you

Swan_2

from The Food Standards Agency Site

so you'll be ok with the pulses you're cooking zippy

I've got a great chickpea curry recipe if you're interested, it's one of Madhur's



'Cooking kidney beans

If you buy dried kidney beans, it's important to cook them properly. This is because kidney beans contain a natural toxin (called lectin) that can cause stomach aches and vomiting. However, it's easy to destroy the toxin if you prepare the beans properly.

Follow these three steps to destroy the toxins:

1. soak the dried beans for at least 12 hours
2. drain and rinse the beans then cover them with fresh water
3. boil them vigorously for at least 10 minutes

Then you need to simmer the beans for approximately 45 to 60 minutes to make them tender.

If you buy tinned kidney beans, they have already been through this process so you can use them straight away.

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Cooking soya beans

If you buy dried soya beans, it's also important to cook them properly. This is because the raw beans contain a natural toxin (which is called a 'trypsin inhibitor') that can stop you digesting food properly. However, it's easy to destroy the toxin if you prepare the beans properly.

Follow these three steps to destroy the toxins:

1. soak the dried beans for at least 12 hours
2. drain and rinse the beans then cover them with fresh water
3. boil them vigorously for 1 hour

Then you need to simmer the beans for approximately 2 to 3 hours to make them tender.

If you buy tinned soya beans, they have already been through this process so you can use them straight away.'

zippychick

Nice to see you out of lurkdom!:ji referenced you recently for something - I can't remember what, but it was one of your expertise areas!

Well,since yesterday I couldn't help wondering why the dried chickpeas looked so different to the tinned ones - even after par boiling, they tasted different than tinned ones, and I was so shocked ?

That's because they're haricot beans (not bloody chickpeas at all!):eek::rotfl::p:mad::cool::rotfl:

I've finally lost the plot.

Funny you mention sprouting - you seem to be one step ahead of my thoughts! I have been reading about that recently, but am trying to grow things for the first time, i failed at making yoghurt, and the sprouting thing is just confusing me. I got about 4 pages into the thread, and forgot what I read and what you can sprout, so that is on my to do list. I'm unsure about which you can sprout, if dried or after cooked or tinned, and er um.... other stuff.:o

Swan_2

zippychick wrote: »

Nice to see you out of lurkdom!:ji referenced you recently for something - I can't remember what, but it was one of your expertise areas!

Well,since yesterday I couldn't help wondering why the dried chickpeas looked so different to the tinned ones - even after par boiling, they tasted different than tinned ones, and I was so shocked ?

That's because they're haricot beans (not bloody chickpeas at all!):eek::rotfl::p:mad::cool::rotfl:

I've finally lost the plot.

Funny you mention sprouting - you seem to be one step ahead of my thoughts! I have been reading about that recently, but am trying to grow things for the first time, i failed at making yoghurt, and the sprouting thing is just confusing me. I got about 4 pages into the thread, and forgot what I read and what you can sprout, so that is on my to do list. I'm unsure about which you can sprout, if dried or after cooked or tinned, and er um.... other stuff.:o

me? an expert? oh

re the haricots & chickpeas, sorry but :rotfl::rotfl::rotfl: but at least you know now why they looked weird & it wasn't your fault

easiest thing to start sprouting with is alfalfa, lovely light tasty stuff & ready in no time

I have to go out for a bit, but I'll PM you some tips later/tomorrow (one I sort my PM box out, it's really confusing, I keep forgetting which is the inbox & which is the sent box & deleting the wrong things)

zippychick

I know, i genuinely couldn't believe it! What an idiot like?!

Ah you're a star! I'll see if I can pick up some Alfalfas then. :A

thunderchild

Anyone have a recipe for one?

If not, do I bung the chickpeas in soaked or unsoaked?

Confused?????? Our sandwich chap now brings this curry round and it looks delish but not at his prices! LOL

LJM

https://www.savvyvegetarian.com

they have a chickpea curry for slow cooker on there for some reason it wont let me copy link

LJM

you will have to print it into search but it does look nice