I am about to make (or at least try to) my own chickpea flour. Having had a good look around, my understanding is that I need to sprout my chickpeas first. My
In the attached picture you see green lentils which I want to prepare in order to make a Dal. They are obviously dried although it is not ment
I soaked my chickpeas for 24 hours and just cooked them in my pressure cooker. I added salt and pepper before cooking. I just tasted one and it was perfect. T
When cooking chickpeas, what should one do with the white foam? I've heard that some remove it as it comes. But is this really necessary, since the water is fi
I'm currently soaking chickpeas to make falafel for the first time - rather more than I need for this evening, so I'll have some spare mix, probably enough that
I'm currently reading a South-Indian cookbook which is adamant that you only use split chickpeas in the recipes, but I can only find the unsplit variety. What d
If I wanted to substitute chickpea flour for a can of garbanzo beans in a recipe, how would I prepare the flour? should I mix a amount of water with it and cook
I was looking at some cans of black beans and chickpeas I had. They both had higher sodium than I would have expected. Much higher than non-canned varieties.
I cooked a batch of garbanzo beans, immediately washed under cold tap water, drained 10-20 minutes, and transferred to the fridge to chill for a few hours, the
I put chickpeas & beans in my curry but when microwaving some the next day it exploded. How can I prevent this? (Like with eggs you just prick the yolk a
I tried cooking my own chickpeas after being a fan of canned ones from Trader Joe's for a while. I soaked them for 24 hours and then washed and cooked them in
Aquafaba is the water that chickpeas are cooked in. It can be made from dried chickpeas or obtained by draining a can of cooked chickpeas. Aquafaba is widely re
I have some leftover chickpeas and red beans that I was thinking of making into a miso paste, but I don't have any koji and don't want to go searching multiple
I made hummus from dried chickpea and I removed the skin manually after boiling it. It was a tedious process. Thats when I thought of Channa Dal or split chick
I would like to prepare my own instant hummus (dried, only add water) for backpacking. A commercial product is available, but I would prefer to start from scrat
I learned recently that aquafaba is claimed to be usable as an egg white substitute, able to be whipped to form stiff peaks, etc. Now an egg-white-and-cottage-c
So most traditional falafel recipes call for "soaked chickpeas", and particularly warn against using the canned version. I've been experimenting with making fal
Many falafel recipes caution against using canned chickpeas. For example, this recipe has this to say about using canned chickpeas for falafel: No canned chick
Dry beans or chickpeas don't easily soften up after boiling. Can I use baking powder (not baking soda) to soften dry beans or chickpeas?
I have cooked some chickpeas and then frozen them. They taste as if they are slightly undercooked. If I now defrost and cook them further, can I expect them to