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Martha Stewart Member
Rating: 4.0 stars
11/09/2020
The baking soda is the trick to get the skins to slough really easily. However, absolutely do not boil for 2 hours. I left them to simmer for just over 1 hr and the beans were near falling apart they were so mushy. When done, put them in another big pot of water and manually shake all the skins off the peas if you're making a hummus: it'll be much smoother.
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Ingredients
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1 pound chickpeas
Water
1 tablespoon baking soda
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Ingredients
Ingredients
- 1 pound chickpeas
- Water
- 1 tablespoon baking soda
Directions
Soak the chickpeas in water with baking soda for 8 hours. Drain and rinse. Place chickpeas in a pot, cover with water, bring to a boil, simmer, and cook until softened (about 2 hours). Rinse the chickpeas and use as desired.
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1 Ratings
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1
3 star values:
0
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0
1 star values:
0
Martha Stewart Member
Rating: 4.0 stars
11/09/2020
The baking soda is the trick to get the skins to slough really easily. However, absolutely do not boil for 2 hours. I left them to simmer for just over 1 hr and the beans were near falling apart they were so mushy. When done, put them in another big pot of water and manually shake all the skins off the peas if you're making a hummus: it'll be much smoother.
Reviews
Add Rating & Review
1 Ratings
5 star values:
0
4 star values:
1
3 star values:
0
2 star values:
0
1 star values:
0
Add Rating & Review
1 Ratings
5 star values:
0
4 star values:
1
3 star values:
0
2 star values:
0
1 star values:
0
1 Ratings
5 star values:
0
4 star values:
1
3 star values:
0
2 star values:
0
1 star values:
0
1 Ratings
5 star values:
0
4 star values:
1
3 star values:
0
2 star values:
0
1 star values:
0
- 5 star values:
- 0
- 4 star values:
- 1
- 3 star values:
- 0
- 2 star values:
- 0
- 1 star values:
- 0
Martha Stewart Member
Rating: 4.0 stars
11/09/2020
The baking soda is the trick to get the skins to slough really easily. However, absolutely do not boil for 2 hours. I left them to simmer for just over 1 hr and the beans were near falling apart they were so mushy. When done, put them in another big pot of water and manually shake all the skins off the peas if you're making a hummus: it'll be much smoother.
Martha Stewart Member
Rating: 4.0 stars
11/09/2020
The baking soda is the trick to get the skins to slough really easily. However, absolutely do not boil for 2 hours. I left them to simmer for just over 1 hr and the beans were near falling apart they were so mushy. When done, put them in another big pot of water and manually shake all the skins off the peas if you're making a hummus: it'll be much smoother.
Rating: 4.0 stars
All Reviews for Cooked Dried Chickpeas
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Reviews:
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All Reviews for Cooked Dried Chickpeas
- of Reviews
Reviews:
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Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
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