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Oh dear, Charlie and Barbara, did your chickpeas take almost 2 hours to cook? I've never cooked
- Thread starter curious1
- Start date
barbara-in-va
Well-known member
Curious, I don't know how much the pre-soak counts in relation to how long
the peas take to cook, but I soaked them for almost 24 hours. They cooked up in about an hour.
I had a bowl for lunch today and it was still-three days later-wonderful!
the peas take to cook, but I soaked them for almost 24 hours. They cooked up in about an hour.
I had a bowl for lunch today and it was still-three days later-wonderful!
Curious, your chickpeas were probably fresher than most, and that;s a good thing. If you taste one
and it is tender, they're done.
Older chickpeas can sometimes take hours and never really get completely tender. I think they're more touchy that way than most beans. That's why I usually buy them in the bulk section where I think they get rotated faster.
and it is tender, they're done.
Older chickpeas can sometimes take hours and never really get completely tender. I think they're more touchy that way than most beans. That's why I usually buy them in the bulk section where I think they get rotated faster.
They were done. Soup is delicious! Btw, did you notice the recipe drops the beans after they are
drained, never mentions adding them back to soup? It's not just the web site, the original is in my clipped recipes, it's the same. I put them in before cooking the Swiss chard and thought I'd really screwed up as there wasn't much liquid, but carefully stirred in the chard and it worked fine. We loved the soup and the Swiss chard was great in it. Thanks to all for the help. I did add an extra about 3/4 cup of the bean cooking liquid.
drained, never mentions adding them back to soup? It's not just the web site, the original is in my clipped recipes, it's the same. I put them in before cooking the Swiss chard and thought I'd really screwed up as there wasn't much liquid, but carefully stirred in the chard and it worked fine. We loved the soup and the Swiss chard was great in it. Thanks to all for the help. I did add an extra about 3/4 cup of the bean cooking liquid.
You did good Curious--F&W did correct the recipe-REC: Chickpea Stew with Spinach & Potatoes...
Chickpea Stew with Spinach and Potatoes
Recipe By :Grace Parisi
Serving Size : 8
3/4 pound chickpeas -- (2 1/4 cups) rinsed, soaked overnight and drained
4 garlic cloves -- 1 minced
2 large sprigs fresh thyme
1 bay leaf
Kosher salt
2 tablespoons extra-virgin olive oil
1 medium onion -- coarsely chopped
2 ounces lean bacon -- finely diced
3/4 pound Yukon Gold potatoes -- peeled and cut into 1/2-inch dice
2 cups chicken stock
1 Pinch crushed red pepper
1 Pinch saffron -- crumbled
Freshly ground black pepper
1 pound spinach -- stemmed, leaves coarsely chopped
In a large saucepan, combine the chickpeas with the 3 whole garlic cloves, the thyme and bay leaf. Cover with 4 inches of water and bring to a boil. Simmer over moderate heat until just tender, 1 3/4 to 2 hours; add more water as needed to keep the chickpeas submerged. Season with salt and simmer 10 minutes longer. Drain the chickpeas, reserving 1 cup of the cooking liquid. Discard the garlic, thyme and bay leaf.
Heat the oil in a large heavy casserole. Add the onion, bacon and minced garlic; cook over moderate heat, stirring occasionally, until the onion is softened, 5 minutes. Add the potatoes and cook, stirring occasionally, until crisp-tender, about 8 minutes. Add the reserved chickpeas, stock, reserved cooking liquid, crushed red pepper, saffron and black pepper and bring to a boil. Simmer over moderate heat until the potatoes are tender, 10 to 15 minutes. Add the spinach and cook for 5 minutes. Season with salt and pepper. Ladle the soup into bowls and serve.
Source:
"Food & Wine Magazine/Jan 2003"
Start to Finish Time:
"11:00"
T(Cooking Time):
"2:30"
Per Serving (excluding unknown items): 285 Calories; 10g Fat (30.1% calories from fat); 13g Protein; 37g Carbohydrate; 10g Dietary Fiber; 6mg Cholesterol; 708mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 68 4608 0 0 0 0 0
Chickpea Stew with Spinach and Potatoes
Recipe By :Grace Parisi
Serving Size : 8
3/4 pound chickpeas -- (2 1/4 cups) rinsed, soaked overnight and drained
4 garlic cloves -- 1 minced
2 large sprigs fresh thyme
1 bay leaf
Kosher salt
2 tablespoons extra-virgin olive oil
1 medium onion -- coarsely chopped
2 ounces lean bacon -- finely diced
3/4 pound Yukon Gold potatoes -- peeled and cut into 1/2-inch dice
2 cups chicken stock
1 Pinch crushed red pepper
1 Pinch saffron -- crumbled
Freshly ground black pepper
1 pound spinach -- stemmed, leaves coarsely chopped
In a large saucepan, combine the chickpeas with the 3 whole garlic cloves, the thyme and bay leaf. Cover with 4 inches of water and bring to a boil. Simmer over moderate heat until just tender, 1 3/4 to 2 hours; add more water as needed to keep the chickpeas submerged. Season with salt and simmer 10 minutes longer. Drain the chickpeas, reserving 1 cup of the cooking liquid. Discard the garlic, thyme and bay leaf.
Heat the oil in a large heavy casserole. Add the onion, bacon and minced garlic; cook over moderate heat, stirring occasionally, until the onion is softened, 5 minutes. Add the potatoes and cook, stirring occasionally, until crisp-tender, about 8 minutes. Add the reserved chickpeas, stock, reserved cooking liquid, crushed red pepper, saffron and black pepper and bring to a boil. Simmer over moderate heat until the potatoes are tender, 10 to 15 minutes. Add the spinach and cook for 5 minutes. Season with salt and pepper. Ladle the soup into bowls and serve.
Source:
"Food & Wine Magazine/Jan 2003"
Start to Finish Time:
"11:00"
T(Cooking Time):
"2:30"
Per Serving (excluding unknown items): 285 Calories; 10g Fat (30.1% calories from fat); 13g Protein; 37g Carbohydrate; 10g Dietary Fiber; 6mg Cholesterol; 708mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 68 4608 0 0 0 0 0