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Thursday, June 12, 2008

Cooking Dried Chickpeas


- Soak them overnight in water with a pinch of bicarbonate of soda.

- When you are ready to cook, rinse them, then place in a large saucepan with cold water (about 1 litre per 100g chickpeas).

- Bring to the boil, then gently simmer, skimming off any scum as it builds up, for about 90 minutes, or until tender.

- Season at this point (never salt pulses before they are tender as this can prevent them from softening at all).


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