Questions tagged [chickpeas]

The tag has no usage guidance.

Filter by
Sorted by
Tagged with
4
votes
1answer
118 views

Instant Hummus Pre-cooking without Dehydrating

I would like to prepare my own instant hummus (dried, only add water) for backpacking. A commercial product is available, but I would prefer to start from scratch. Normally, chickpea flour has to be ...
2
votes
1answer
73 views

How is Channa Dal processed from Chickpea? Does it have any difference?

I made hummus from dried chickpea and I removed the skin manually after boiling it. It was a tedious process. Thats when I thought of Channa Dal or split chickpea. I want to try with that to make ...
3
votes
1answer
89 views

Can I use unpasteurized store bought miso to make more miso?

I have some leftover chickpeas and red beans that I was thinking of making into a miso paste, but I don't have any koji and don't want to go searching multiple stores in the middle of a pandemic. Can ...
10
votes
1answer
919 views

What is the food chemistry of aquafaba?

Aquafaba is the water that chickpeas are cooked in. It can be made from dried chickpeas or obtained by draining a can of cooked chickpeas. Aquafaba is widely recommended as a substitute for eggs in ...
1
vote
0answers
33 views

Soaked chick peas (overnight) smell like sour milk [duplicate]

I put chickpeas in cold water last night and let them soak overnight, at room temperature, about 14-16 hours total. Today when I took the cover off, there was white foam on top of the water. I dumped ...
0
votes
2answers
156 views

Self-cooked chickpeas not as good as canned?

I tried cooking my own chickpeas after being a fan of canned ones from Trader Joe's for a while. I soaked them for 24 hours and then washed and cooked them in lots of water for 2 hours. They came out ...
1
vote
1answer
439 views

How do you stop chickpeas exploding in the microwave?

I put chickpeas & beans in my curry but when microwaving some the next day it exploded. How can I prevent this? (Like with eggs you just prick the yolk and no explosions)
1
vote
0answers
1k 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
vote
1answer
82 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 ...
0
votes
2answers
2k 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
vote
2answers
2k 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
votes
2answers
4k 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, ...
7
votes
1answer
3k 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
vote
0answers
206 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
vote
2answers
241 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
votes
3answers
2k 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 ...
1
vote
2answers
2k 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
vote
1answer
811 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
votes
1answer
135 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
votes
1answer
131 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 ...
12
votes
2answers
259k 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
vote
1answer
434 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)....
5
votes
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
votes
2answers
3k 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
votes
1answer
4k 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
votes
2answers
268 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
2answers
26k 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
votes
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
votes
6answers
54k 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,...
9
votes
6answers
20k 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
vote
1answer
926 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 ...
8
votes
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"...
18
votes
6answers
167k 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
votes
16answers
27k 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
votes
7answers
58k 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 ...
20
votes
3answers
20k 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
votes
9answers
15k 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?