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How do you prepare chickpeas?

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SaletteAnnAndrews

Lvl 1
12y ago
Updated: 8/20/2019

Chickpeas can be cooked and eaten cold in salads, blended into hummus, cooked in stews, ground into flour, ground and shaped in balls and fried as falafel, or stirred into a batter and baked to make farinata.

In Portugal, chickpeas are often used in hot dishes and in soup. In Spain they are used cold in tapas and salads, as well as hot in stews. Hummus is the Arabic word for chickpeas, which are cooked and ground into a paste and mixed with tahini (sesame seed paste) into a spread or dip known as hummus bi tahini or just "hummus." Chickpeas are also roasted, spiced, and eaten as a snack. Chickpeas are used to make curries in India, Pakistan, and Bangladesh.

Chickpea flour, also known as gram or besan, is used:

  • By the Shan people of Burma to make "Burmese tofu"
  • In Sicily to make panelle, a chickpea-battered vegetable fritter
  • To make the Mediterranean flatbread socca
  • To make a patty called panisse in Provence, southern France, made of cooked chickpea flour, poured into saucers, allowed to set, cut in strips, and fried in olive oil, often eaten during Lent.

To cook whole dried chickpeas, it is best to soak them overnight. In the morning, discard the soaking water, cover with fresh water in a slow cooker, and cook on high 6-10 hours. Midway through cooking, you can add some kombu, 1-2 teaspoons of salt per pound, and about a ½-1 teaspoon of ajwain if you like.

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12y ago

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