chickpeas

[Deleted User]

Hi LUCIELLE - dried chick peas have to have a good 12 hour soak in water before cooking them. I always cook them in my pressure cooker and it takes about 20 minutes . It takes quite a long time in a saucepan on the hob, depending on how old the chickpeas are, the older the longer the cooking time. I haven't tried cooking them in the slowcooker, but I think they would need cooking first and then use them in the SC. Hope that helpd Cheers Lyn.

lucielle

Thanks peeps. Think I'll use the pressure cooker. So, just so I'm clear, soak for 12 hours and then bung in the pressure cooker?
L

Sambucus_Nigra

lucielle wrote: »

Thanks peeps. Think I'll use the pressure cooker. So, just so I'm clear, soak for 12 hours and then bung in the pressure cooker?
L

See post 4.

[Deleted User]

Yep Lucielle, just that. If you like the chick peas to be soft and toothsome, you can add a teaspoon of bicarbonate of soda to the soaking water, it does mean you loose a little of the nutritional goodness, but it gives you a nice texture with the chick peas. I usually add it to mine, but we like them nice and soft, for Hoummous. Cheers Lyn, and just a 20 minute cook and reduce pressure at room temperature, not under the tap!

rachbc

Yep I do them in the pressure cooker - usually do them for 25 mins then quick release the steam.

Either soak overnight or quick soak for 4 hours but putting in cold water , bring to boil then remove from heat to soak for 4 hours

lucielle

MrsLurcherwalker wrote: »

Yep Lucielle, just that. If you like the chick peas to be soft and toothsome, you can add a teaspoon of bicarbonate of soda to the soaking water, it does mean you loose a little of the nutritional goodness, but it gives you a nice texture with the chick peas. I usually add it to mine, but we like them nice and soft, for Hoummous. Cheers Lyn, and just a 20 minute cook and reduce pressure at room temperature, not under the tap!

Thankyou Mrs L, you wouldn't happen to have your humus recpie handy would you?
L

[Deleted User]

Morning LUCIELLE - into the blender/food processor -

6 - 8 oz cooked chickpeas
juice of a lemon (less if you don't like lemon)
a couple of pinches of ground cumin (more if you like it)
a couple of pinches of chilli powder/cayenne pepper
a glug of olive oil
1 clove of garlic, crushed
2 tablespoons Tahini (sesame seed paste)(you could leave this out if you don't like it)
sea salt
ground black pepper

Blitz until smooth enough for your taste. Add in more olive oil or lemon juice to get the consistency right for you. Check and adjust the seasoning. Put into a serving bowl and pour over a little more oil and sprinkle it with some paprika and fresh chopped parsley.

You can also play around with the basic humus recipe by adding
some fresh coriander leaves chopped small
or some sundried tomato paste
or some chopped olives
anything you fancy really - then enjoy!

Cheers Lyn x.

zippychick

ive merged this with our chickpeas thread. I usually do a whole bag at a time, and freeze what i don't need

Here's a link to our hummous thread as well

Zip