how do you cook chick peas?

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How do you cook chick peas?

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goforit

Fri, Jul 06 2012, 5:30 pm

how do you make chick peas like the stores/companys we like golden taste the best. we finished it before shabbos any exact recepies? thank you

Mrs Bissli

Sun, Jul 08 2012, 7:51 am

Firstly are you cooking from scratch? If so you need to soak overnight. Adding 1teasp of baking soda seems to aid soften the peas better. Make sure you rinse/change water before cooking. I only use a pressure cooker--make sure the chickpeas stay below the gauge inside, 8-10min once it starts to "whistle" seems to do well. I don't add salt till chickpeas are cooked, but I know some people who insist on salting the water (chickpeas are probably the only exception to the rule of not adding salt till beans are cooked to avoid hard skins).

To get that lovely golden colour, you can add a bit of turmeric or (more expensive) safran.
I just season plainly with salt and fresh ground pepper, extra yummy if you add sauteed/caramelised onions.

girlzrus

Sun, Jul 08 2012, 9:39 am

first u need to soak them overnight or two. the longer u soak it the softer they'll be. rinse the water really well. to cook: cover chick peas w water, not too much just enough to cover. I like to usr a wide shallow pot. then cook for 2-3 hrs with a LITTLE salt. when done , drain the excess warer very well-u don't want them becoming mushy. spice: alittle of the following: black pepper, red pepper, sugar n salt if necesary. DO NOT OVERSPICE. njoy

TranquilityAndPeace

Sun, Jul 08 2012, 9:53 am

I basically do the same as described, but I recently learned NOT to mix the spices into them after they're cooked- to just gently shake the colander, so that I don't knock off most of the skins by mixing with a spoon.

I put a spoon or two of sugar into the water, and salt and pepper on right after draining them, and sometimes more salt and pepper right before serving them.

If I forget to soak them, I cook them for longer- (4 or 5 hours) it doesn't seem to make much difference.

sarahd

Sun, Jul 08 2012, 9:54 am

The best way to really drain chickpeas well - which you have to do if you don't want them mushy - is to drain them first in a colander and then pour them into a clean dishtowel (or tablecloth, if you're making shalom zachar quantities) and roll them back and forth till all the moisture is absorbed.

ray family

Mon, Jul 09 2012, 4:48 am

I cook them in a pressure cooker.
I soak them in boiling water first, so that the skins are thin enough to check and then I cook them.

smilethere

Mon, Jul 09 2012, 5:17 am

I soak them over night, then pour off water, rinse a few times.

For about 1.5 cups of chick peas (pre-soaking)

I add water to cover plus another inch, 1 tablespoon sugar, 1 teaspoon salt, plenty black pepper and some chilli flakes to taste.

Cook on a low flame for 3-4 hours until all the water is absorbed. Watch closely the last bit of time, so that the water should be absorbed but it shouldn't burn.

Absolutely delicious. You can use the same ratio for butter beans.

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