4
votes
2answers
187 views

Is it possible to make pan roasted garbanzo beans creamy in the center?

I've been messing around pan roasting garbanzo beans recently, and I'm wondering if it's possible to make them creamy in the center and slightly crispy on the outside, like good potato home fries. I ...
2
votes
1answer
2k views

Soaking legumes and cooking another day

If you soak legumes (in this case split chickpeas, aka chana dal), but end up not cooking them when they would be "finished", what is the best way to store them? In water or without? And how long can ...
7
votes
1answer
32k views

How do I convert a weight of dried chick peas to volume of cooked?

I'm following a recipe that calls for 200g of dried chickpeas, soaked overnight. I have two 28 fl. oz. (796 ml) cans of chick peas, packed in water. This is made complicated by two things: You ...
8
votes
5answers
4k views

How do you peel chickpeas?

When making a hummus one of the key factors seems to be removal of chickpea white skins. Are there any tips on how can I effectively peel the skins off in an efficient way?
4
votes
12answers
3k views

I inherited a can of chick peas. What should I do with them? [closed]

I have a can of chick peas, but I am unsure what to do with them. I have enjoyed them in various Indian dishes, but am entirely inexperienced at preparing Indian cuisine and have a great lack of ...