I have tried rehydrating chickpeas multiple times but have never succeeded. I still think the canned type taste better! Any tips on how to perfectly rehydrate chickpeas?
June is a trusted source on General Cooking.
I soak them overnight in water to cover by 2 inches. Next day drain them (discard the water) and cook themin water to cover generously for about 50 minutes or until they are the toothsome texture of the canned beans. I like to add garlic cloves to the beans while cooking, and I don't salt them until the end.
First, buy chickpeas in bulk if you can. They are usually fresher than packaged.
Then I follow Ruth Reichl's tips and always have 100% success. She adds baking soda to both the soak water and the cook water.
This recipe is for 11/2 cups dried chickpeas.
Wash the chickpeas, and put them in a bowl with enough water to allow them to double in volume. Stir in a tablespoon of baking soda and soak them overnight.
Drain and rinse the chickpeas and put them in a large pot. Cover with about 5 cups of water (the water should be about 2 inches above the beans) and add ¼ teaspoon of baking soda. Bring the water to a boil, turn the heat down, cover, and cook over low heat until the chickpeas are very soft; it should take about two hours. If the water cooks away, add more. Drain
And ChefJune is right on - don't salt them until the end.
I'm reading a Paula Wolfert cookbook, and she recommends peeling them for a better texture -- after the soak, drain and put on a towel and then place another towel on top and rub the skins off. Does anyone do this? Is it a terrible mess? Is it worth it? Was going to try with my next batch of chick peas...
I've also steamed them in the pressure cooker with great success.
Hi jenmmcd - regarding peeling the chickpeas Ruth Reichel says the same thing but in the context of making hummus. Haven't tried it and will also be interested in what others have to say, or your experience. I was wondering when making hummus why not just run them through a food mill?
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