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Questions tagged [chickpeas]

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1
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0answers
91 views

Is it safe to reheat chickpeas twice?

I cooked a batch of garbanzo beans, immediately washed under cold tap water, drained 10-20 minutes, and transferred to the fridge to chill for a few hours, then transferred to portioned freezer bags ...
1
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1answer
62 views

Sodium in canned beans and legumes

I was looking at some cans of black beans and chickpeas I had. They both had higher sodium than I would have expected. Much higher than non-canned varieties. I am wondering where does that sodium ...
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2answers
611 views

Using garbanzo flour instead of canned garbanzo beans

If I wanted to substitute chickpea flour for a can of garbanzo beans in a recipe, how would I prepare the flour? should I mix a amount of water with it and cook it? and if so how much water? Here's ...
1
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2answers
540 views

How do you split Chickpeas?

I'm currently reading a South-Indian cookbook which is adamant that you only use split chickpeas in the recipes, but I can only find the unsplit variety. What does it actually mean to split chickpeas ...
5
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2answers
611 views

Storing (freezing) spare falafel: cooked, shaped, or just the mix?

I'm currently soaking chickpeas to make falafel for the first time - rather more than I need for this evening, so I'll have some spare mix, probably enough that I'll want to freeze at least some, ...
6
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1answer
2k views

White foam when cooking chickpeas, what to do with it?

When cooking chickpeas, what should one do with the white foam? I've heard that some remove it as it comes. But is this really necessary, since the water is filtered from the chickpeas when they are ...
1
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0answers
151 views

What is this weird black and white stuff on my chickpeas?

I soaked my chickpeas for 24 hours and just cooked them in my pressure cooker. I added salt and pepper before cooking. I just tasted one and it was perfect. Then I drained them and saw that lots of ...
1
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2answers
176 views

How to I need to treat dried green lentils? [duplicate]

In the attached picture you see green lentils which I want to prepare in order to make a Dal. They are obviously dried although it is not mentioned directly on the package. My question is: Do I need ...
4
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3answers
1k views

Why are chickpeas sprouted before grinding them into flour?

I am about to make (or at least try to) my own chickpea flour. Having had a good look around, my understanding is that I need to sprout my chickpeas first. My question(s) therefore: Why do I have ...
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2answers
1k views

Can Chick Peas take over two hours to cook?

I have been cooking Chick Peas for 2 hours, and they still feel too hard to enjoy. (I did soak them for 24 hours before that). Can that be? They have been sitting in my pantry for some years, would ...
1
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1answer
677 views

Why did my Chickpea water congeal?

I cooked a bag of chickpeas in a slow cooker, just water and the peas. Once the peas were soft I ate them with the water they were cooked in, like a bean soup. Once that cooled the "soup" congealed ...
4
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1answer
111 views

What is the ideal temperature for water added to chickpea flour for falafel?

Recipes for falafel using bean flour usually recommend warm, but not hot water to mix with the dry ingredients. What is the ideal temperature range for the water?
2
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1answer
127 views

How to Prepare Chickpea Purée from a Can?

I got a can of "chickpea purée with sesame paste" (though the English name on the can seems to be "chickpeas with sesame purée"), produced by Baktat, as a gift. It is this product. The can specifies ...
11
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2answers
250k views

What is the difference between chickpeas and garbanzo beans?

Almost everywhere on the internet I see that garbanzo beans and chickpeas are the same thing. Here on Seasoned Advice I also see that the tag chickpeas comes up when you type "garbanzo". So I guess ...
1
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1answer
276 views

Orange spots on dry chickpea

I have had some dry chickpeas for quite some time (~6-12 months) in my pantry and now I'm looking to cook them. Most of them have some orange spots, which I'm not sure are normal (See picture below)....
4
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2answers
1k views

Manual Grinder/Food processor

do you know a tool that can grind hard things like raw chick peas but manually, I mean, without electricity. Maybe a windmill? My goal is to make falafels.
2
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2answers
2k views

How to reduce the taste of horseradish in hummus?

I followed The Pec Shef's hummus recipe and I am getting a strong horseradish after-taste in my hummus. I only used 6 cans of chickpeas instead of 8, and a 9.25oz jar of horseradish. Is there anything ...
12
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1answer
3k views

When soaking chickpeas (garbanzo beans), do I discard floaters?

When I put my dried chickpeas in water to soak, some of them float. Should I throw these ones away, or are they okay?
5
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2answers
261 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
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2answers
18k 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 ...
5
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3answers
2k views

Roasted chickpeas for houmous?

I accidentally bought roasted, salted chickpeas (I've never heard of this - why would anyone want that?) instead of normal, dried chickpeas. To be clear, these chickpeas are dry and powdery, rather ...
12
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6answers
35k views

How to get falafel to hold together when pan-frying?

I like to pan-fry my falafel (as some of the answers to this question suggest), but have had the cakes fall apart or degenerate into mush when trying to turn them over. For ingredients I use chickpeas,...
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6answers
18k views

Is there a way to make falafel without deep frying?

I see in this video how the falafel balls are fully submerged in oil. Are there other ways (e.g. baking) to prepare the falafel balls after the balls are formed? Note: I do not ask for recipes.
1
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1answer
817 views

How do I substitute rehydrated garbanzo beans for garbanzo beans from a can? [duplicate]

Possible Duplicate: How should I prepare dried chickpeas? When making food like falafel and hummus, recipes typically ask for canned garbanzo beans (also known as chickpeas). I have on hand a bag ...
7
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2answers
2k views

What's the best replacement for “solid vegetable oil” in pastry recipes?

I want to make some chickpea delight. I don't know what it's called in English; it is a Persian recipe, and literally translates to "little chickpea confectionary" (شیرینی نخودچی, "shirini-e-nokhodchi"...
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6answers
135k 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 can'...
20
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16answers
26k views

What is chickpea flour used for? [closed]

I bought a bag of chickpea flour once thinking (erroneously) that I could use it to make hummus. I've since bought dried chickpeas and made hummus the "right" way... but now I have no idea what to do ...
20
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7answers
57k views

How should I prepare dried chickpeas?

I've never used dried chickpeas before, but I'm not wanting for chickpea recipes. The bag of dried chickpeas I got contains no instructions for cooking. I know that I need to soak them in water for a ...
19
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3answers
17k views

Should I remove the foam when cooking chickpeas?

Whenever I boil chickpeas aka garbanzo beans, I usually scoop up and discard the foam that rises to the top of the pot. Is there any reason other than for aesthetics to remove the foam? As a ...
14
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9answers
12k 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?