How to cook chickpeas to be tender
Cooking chickpeas is easy, the only necessary thing is practice and curiosity. When legumes cooks, the biggest challenge is to achieve a tender and firm consistency. For this reason, the time for cooking chickpeas is so important, that is, the duration. If you want soft chickpeas and keep the texture using classical cooking, follow these simple steps:- Place the chickpeas soaking, the night before. Immerse them in plenty of warm-chain water, for 12 hours. If you use tap water and looks very dense or hard (with lime), add a teaspoon of bicarbonate since it will help soften the legumes in much less time. Preferably use filtered or mineral water.
– Place a Honda pot to the fire, with enough water and then cover the chickpeas. Preferably, water must exceed 3 centimeters to the seeds.
– Wait until the water begins to bust before incorporating the chickpeas. Apply high fire.
– When introducing the chickpeas in the pot put the low heat. Cook the chickpeas until they are tender. The cooking time varies between approximately 2-3 hours, sometimes even more.
– When the legumes are ready, use them in the recipe of your preference.
Why is it important to soak in legumes?
For cooking legumes it is always previously recommended soaking them. It is a trick for cute chickpeas infallible. Usually, if you don follow this practice, cooking can last many hours. This applies especially to the time to cook chickpeas since it has a very large seed. But … What other functions fulfill a good soaking?- The legumes soften, then they cook more easily and soon reach a tender and appetizing texture.
– Reduce cooking time. Thus, legumes do not lose nutrients, or texture (the chickpeas do not break the cooking in the casserole).
– It helps to start the enzymatic activity, so they are more digestible (you avoid flatulence or gases).
How to cook frozen chickpeas
If you ever wondered how to cook frozen chickpeas, I tell you that it is so simple that you will not believe it. In addition, you can also freeze them yourself at home, keep reading and you will see how. When vegetables and fruits are industrially frozen, they submit to a brief cooking process to eliminate bacteria. So you don need to cook the chickpeas before using them, since you can add them directly to the recipe you want to prepare. However, it is advisable to let them temperate a bit if you plan to use them in a soup or sauteed. Why? Because otherwise you alter the temperature of cooking and interrupt it. Consequently? You extend the time to cook the chickpeas and finally alter the quality of the seed (nutrients and appearance). A secret, if before adding the legumes to the pot with boiling water, you place them in a bowl and add the temperature of the water already boiled. That is, the chickpeas will have the temperature of the water when adding them. If you frozen the chickpeas at home, simply take them out of the freezer, then s) in hot or warm water (to hurry the defrosting) without removing them from the bag. Finally, when you have the preparation ready, add the defrosted chickpeas as indicated by the recipe. How do you freeze homemade chickpeas? Very simple, soak the complete package of legumes (the necessary time in these cases), drain very well, keep inside a plastic bag (special for cooling food) and freezes. Remember, when you keep the legume in the bag, extend the seeds as much as possible and prevent them from agglomerated, so you can later easily defrost them. Expiration time? Frozed chickpeas at home can last months in good condition.
How to cook dry chickpeas
If you want to prepare a delicious chickpea salad, a vegetables sauteed with chickpea, tortillas, chickpea hummus or any saucer that requires this legmbre in a dry way, here I leave the procedure in conventional pot step by step very easy. What culinary surprise will you cook today?- soak the chickpeas. This is the best trick so that chickpeas or other legumes are not hard. Remember, soaking times vary according to the technique that you apply and finally affect the time to cook chickpeas. Choose below the procedure you prefer:
– Prepare a bowl, add the legumes and pour enough water to cover them. If you want, you can also place the chickpeas in a strainer (network) and submerge them in the water. Thus, you prevent them from getting out when they are removed.
– Technique
