Dried chickpeas can be convenient to keep in pantry, but preparation can take a few hours. Here’s how cook them quickly in a multicooker.
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How is soaking the chickpeas classed as dry cooking them?
My friends from Middle Eastern countries remove the skins after cooking. Skinless chickpeas do make a creamier hummus.
"How to quickly cook dried chick peas"…. start with 8 hours of soaking lol
No salt. Ever.
I gave you thumbs up! Because you for who you are! Put a multi cooker on ATK
Salt? Nope.
Happy holidays to you and yours
I love this method of cooking chickpeas. So easy. 👍They turned out great! Thank you for sharing. 🤗
Why draining after cooking? I usually add some water and pasta and make a very flavourful soup, I guess draining would be beneficial for salads or hummus?
I'm still unsure of the benefits of spending 24+ hours and several dirty dishes to cook dried chickpeas, instead of just keeping a few cans of them in the pantry, and then rinsing and draining them when needed. Not trying to be difficult, just genuinely curious.
Never worth it to let the pressure release naturally.
@ 01:01
The RSVP colander; love that thing.
Thanks ATK for that recommendation.
It's a favorite, now.
Why would you want to keep the skins on?
Are these cooked chickpeas supposed to be stored drained, or submerged in water? Wouldn't storing them drained let them dry out or oxidize too easily?
"it's so fast… as long as you remember to start the night before by brining them" THAT IS NOT FAST! I have an instant pot because sometimes I don't know I want to make something until RIGHT BEFORE I MAKE IT. F-
This is the exact same video upload last year. https://www.youtube.com/watch?v=BnqbLZTUVtc
I thought you wanted to remove the skins. Is that just for hummus?
I don't bother to soak. I just put dry chickpeas in my pot, cover with 3 or 4 times the amount of water, pressure cook on high for 45 minutes, let cool naturally.
Adjust the amounts and time to work for your pot.
This makes "al dente" chickpeas with no seasoning, that can be added to other dishes during cooking.
And since you've brined them so the skins don't come off during cooking, how does one remove the skins after cooking, without having to actually peel each one. You get a smoother hummus if the chickpeas are peeled.
I guess I will just assume that with two quarts of water, the type of salt in the 1.5 tablespoons isn't critical.
However, I have to say, I just can't help wondering why you "kitchen science geeks" aren't being a little more specific when it comes to the amount/type/concentration of salt?