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Boiled chickpeas

Boiled chickpeas


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Ingredients for cooking boiled chickpeas

  1. Chickpeas (lamb peas or beans) 1 cup
  2. Distilled pure water as needed
  3. Salt to taste
  • Main ingredients
  • Serving 2 servings
  • World CuisineAsian, Oriental

Inventory:

Colander, Deep pan with lid, Glass, Tablespoon, Baking sheet, Parchment paper, Plastic bag with zipper, Freezer, Deep plate

Cooking boiled chickpeas:

Step 1: prepare chickpeas.

First, chickpeas need to be soaked, it is soaked for two reasons so that it becomes soft and so that it cooks faster. Sort out chickpeas by removing spoiled and damaged beans. Then put it in a colander, rinse thoroughly under running water, discard into a deep saucepan and pour clean distilled water on 1 cup chickpeas 4 cups water. Soak chickpeas for 12 hours, it is better to do this from evening to night, in order to cook fresh tasty beans in the morning.

Step 2: cook the chickpeas.

Over 12 hours, the chickpea increased 2 times, became soft and absorbed almost all the water. Throw the chickpeas into a colander, drain the remaining liquid and transfer to a deep 4 liter pan. Pour the beans with clean distilled water at the rate of 1 liter per 1 cup of chickpea. Place the container on a stove that is turned on to a strong level. Bring the liquid to a boil and screw the stove to a medium level. Add salt to taste and cook the beans for 60 - 90 minutes depending on what dish you need chickpeas for. If you are cooking boiled chickpeas for hummus, then you need very tender beans, and you need to boil them 80 - 90 minutes stirring the beans periodically with a tablespoon. If you cook chickpeas for stew or soup, boiling them is enough 60 -70 minutes. Keep an eye on the water level and add it as needed. Beans must be completely covered with liquid during cooking. When the chickpeas are ready, turn off the stove, cover the pan with a lid and let it brew for 15 to 20 minutes. Then discard the chickpeas in a colander, let drain and transfer to a deep plate. Then proceed depending on the recipe. If you have prepared chickpeas for a side dish, season it with melted butter mixed with greens or olive oil.

Step 3: store the boiled chickpeas.

In addition, you can boil chickpeas for the future, in order to use it in the future and not repeat the soaking process. Place the boiled beans in one layer on a baking sheet covered with parchment paper and place it in the freezer for 30 minutes. With the passage of time, remove the pan from the freezer and transfer the solid chickpeas into sealed plastic bags with zippers, and then immediately put the bags back into the freezer. Frozen chickpeas can be stored in the freezer for 1 year Immediately before use, take out a bag of beans and throw the prepared, but still frozen chickpeas into boiling water and boil for 10 minutes. After use as directed.

Step 4: serve the boiled chickpeas.

Boiled chickpeas are served hot, laid in a deep plate, as a side dish for meat dishes, for example, meatballs, chop, meat sauce. Before serving, it is seasoned with any kind of vegetable or milk fat. Also boiled chickpeas are used to prepare other delicious dishes of soups, stews, vegetable salads. Delicious and healthy food is the key to health! Enjoy and be healthy! Enjoy your meal!

Recipe Tips:

- - If you want chickpeas to soften faster, soak it in boiling water for 1 hour.

- - Sometimes peas are soaked for 2 to 3 days until the beans sprout, such chickpeas are enriched with a large amount of protein, have great nutritional value and are more useful for the human body. During this soaking, water is changed every 4 to 5 hours.

- - When buying chickpeas, make sure that you are buying fresh, not obsolete legumes. The older the chickpeas, the longer it is steeped and cooked. Also, such chickpeas can lose their shape and become friable during cooking.