I saw the chickpea thread above and have a question about chickpeas:

M

mistral

Well-known member
I had a wonderful soup at a Mexican restaurant that had chickpeas in it. Now I normally don't go for chickpeas because every time I have tried them they are some what gritty(canned) but these in the soup were wonderfully tasty and creamy.

Did the restaurant use dried and cook them at the restaurant for the soup or what? How can I avoid gritty (canned) chickpeas? (canned is all I have ever tried. . . )

 
Hi Mistral, I think it's just the nature of the canned ones. I couldn't believe how different the

dried ones tasted when cooked. I was eating them out of the pot without salt. I think that's one reason I was confused as to whether they were fully cooked, they were so different than the canned.

Sounds to me like the restaurant cooked dried beans.

 
And the dry ones always taste better when ground into hummus, IMHO. Make sure...

...to get chickpeas from a place where there is sufficient turn over. Even dried ones get old and stale eventually.

I go to my fav middle eastern market, or to a busy health food store.

Michael

 
If you boil the canned ones for 10 using their own liquid, then drain & use in hummus>>>

it seems to come out much creamier when processed in food processor.
edit to read "boil for 10 minutes"

 
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