chickpeas

EastMidsGal

Thanks TN2D4, I've just checked on them and they seem ok, need another hour or so. Maybe they will just cause an extra bit of 'fartiness' or I shall drain the cooking water off and make my own sauce

I am sure they will be ok. If there are any adverse side effects I shall post back here as a warning to others lol

wasbrokegettingbetter

Is anybody aware of any issues with freezing chickpeas.

I like to use dried c/peas instead of tinned and it seems to make sense to boil a reasonable batch at once.

I know they will keep for a few days in the fridge but sometimes chucking a couple of bags in the freezer seems like a good idea, then I would have some on hand if I forgot to soak a batch.

Just don't want to unknowingly poison us all.

katie89

I've not done it with chickpeas, but I do this often with dried beans, and i'm ok! I think when I looked it up, it mentioned you could do this with chickpeas too.

djjunk

My mum used to freeze chickpeas, not the ones cooked but those that got soaked. Saved her time

abaxas

Works very well.

Just make sure you dont overcook as they soften a little in the freezer.

phizzimum

I always do this - I soak and cook the whole bag and then divide up into portions for the freezer. when defrosted I use them just like I would a tin of chick peas - as already said, they defrosted peas have a similar texture to tinned ones (ie slightly softer than ones you've just cooked)

Swan_2

I cook & drain them & open freeze on a baking tray, giving them a stir every so often (if I remember )

once they're 'done' I tip them into a bag, then I can take out whatever amount I need

Greying_Pilgrim

wasbrokegettingbetter - I agree with abaxas and phizzimum I soak a batch of dry chickpeas - usually 500g which swell up to approx 1kg after 24hrs then once cooked & drained, I put them in pots of about the weight I'll use them in recipes - so say 250g if I'm putting them into a stew/casserole, 500g if they are the main ingredient in a curry or 250g if I'm making a batch of hoummus. And then freeze them as they are. To use I defrost 'naturally' if I remember or defrost in the microwave if I've forgotten to get them out!

Been doing this for quite a few years and have never had any problems.

Greying

wasbrokegettingbetter

Thanks everyone.

Big pan all boiled, one portion in fridge for tonight's curry, 2 lots in freezer. Result!

Next time I'll soak the whole bag and boil it all at once, then use them over 2/3 weeks.

I'm sure even if I have to tip frozen ones in my curry they'll be fine.

zippychick

i've merged this with our chickpea thread. i freeze them cooked in bags use from frozen perfectly