I have heard that garbanzos/chickpeas take longer to cook in an acidic liquid (such as with tomatoes). How much longer?
I have a recipe that says to add chickpeas, 3 cups of water, 2 lbs of pureed tomatoes, grated onion, and spices to a boil, then down to a simmer for 60 minutes. Then it says to add 8.5 cups of water along with some other things, and bring those to a boil then down to a simmer for another 90 minutes. Will this be long wnough to cook the chickpeas? And how long do chickpeas take to cook in a liquid like that?
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If it were me, I'd cook the garbanzos first (or mostly), then add them to the rest and just doneness by other things in the stew.
Or, if you want to cook everything together, including the soaked & drained garbanzos, it might well take up to 3 hours.
There are charts for duration of cooking needed for various dry beans, some in cookbooks and some like this one from UC Davis. Enjoy.
https://shcs.ucdavis.edu/sites/default/files/documents/BeansCookingChart.pdf