The seeds of legumes are referred to as pulses; this would include chickpeas, lentils, and beans

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How To Get Flavour Into Dried Grains And Pulses

All those things you have to soak, you would think you could infuse some flavour during the soaking. I've tried all sorts of ideas, vegetable stock, herbs, spices, yeast extract etc. but I find the ...
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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 ...
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Soaking pulses overnight: safety vs refrigeration

When soaking pulses for long periods, is refrigeration required? Specifically: I have a large volume of dried red kidney beans I will be cooking with tomorrow. The refrigerator is already filled with ...