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Tinned Vs Dry.
If a recipe uses a tin of chickpeas, is that the same as dried chickpeas soaked overnight, or dried chick peas soaked overnight then boiled for 1h40min?
Quite fancy roast chickpeas with chilli and lime as a snack.
more to the point, how many chick peas do you wanna eat ?
Kev
usually the weight means cooked weight
a dry tin of chick peas [fill a tin with them dry] which were then cooked would weigh much more and be a bit bigger
chickpeas? Yeah they sit down! I know! Wacky huh!
yes, but do I need to soak them overnight, cook them for 100 minutes then roast them for 50,
or just soak them and roast them for 50?
They're all the same.
but i reckon that your everyday common tinned chickpeas will be too soft for roasting. You can get brown chickpeas which might be better, as they are harder and more like the dried ones
How about dried chickpeas soak them over night and parboil them then finish off in the oven.
If the recipe says tinned, why don't you use tinned?
I have never tried what you are suggesting to be honest as to whether you can roast them once they have been soaked I am less certain. I would assume it is ok in a stew or some such similar with a lot of liquid.
given the amount of time they take to cook though I suspect it easier to just cook them then add them at the end once they are done.
you can cook them in a slow cooker so it will work but it may take many hours in an oven and I think dry roasting will just turn them into inedible nuts tbh
IME tins runs the risk of being in brine water = avoid - and also tend to be a touch overcooked/soft to start with so further cooking my mush them.
Recipe off t'internet using dry chickpeas...
* 1 cup dried chickpeas
* 2 Tbsp olive oil
* Salt and seasonings of your choice
1. Soak the chickpeas overnight.
2. Drain and place in a pot of water over high heat.
3. Boil for 10-12 minutes, drain, and cool slightly.
4. Preheat the oven to 400.
5. In a large bowl, toss the chickpeas with enough olive oil to coat and mix with salt and spices.
6. Spread in a single layer on a baking dish or foil lined cookie sheet and roast for 30-35 minutes, stirring once or twice, until the chickpeas are golden brown (a few of them may be a little overdone – this is just fine).
7. Cool and munch!
All I know is never use tinned chickpeas to make falafel.
All I know is never use tinned chickpeas to make falafel.
But you can make excellent falafel with tinned broad beans.
Egyptians always use broad beans instead of chickpeas, and I prefer them too.
Cheers, so the answer is soak then then parboil 🙂
Apparently they make a good low carb, low fat alternative to nuts/crisps etc.
I tip i picked up from Indian recipe sites, add a teaspoon of bicarp to the soaking water. It reduces the cooking time.
I'll definitely try that chickpea snack thing.
I'm eating these as my iDave snack. Ingredients - Broad Beans, Vegetable Oil, Salt
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add a teaspoon of bicarp to the soaking water
I just checked my Carp. They're all either heterosexual or gay.
No bi carp, so I'm doomed to longer cooking times. 🙁
Tins of chickpeas are already cooked, they should also show a dry weight on the main content of the can as well whole weight - but thats the weight of the chickpeas drained, not desiccated. If your recipe calls for one can then a standard size 400g can prob contains about 220 - 230g of chickpeas once drained. I'd expect that you want to compare that dry weight to the the weight of your chickpeas once you've soaked and cooked them.
Mmmm Pease pudding, IIRC it's made out of chick peas and is delish spread on ham in a butty.
Mmmm Pease pudding, IIRC it's made out of chick peas and is delish spread on ham in a butty.
Erm no. None of that foreign muck. Traditionally made with peas (unsurprisingly!), be they split or marrowfat or other, not them middle-eastern jobs, or them fully little continental lentils.