Is it possible to make pan roasted garbanzo beans creamy in the center?
I've been messing around pan roasting garbanzo beans recently, and I'm wondering if it's possible to make them creamy in the center and slightly crispy on the outside, like good potato home fries.
I don't have a lot of experience with garbanzos, so I don't even know if this texture is possible to achieve. I'm currently getting somewhat of a chalkier texture than I'd like (using canned beans and pan roasting on medium heat for 10-20 minutes).
Best Answer
I usually serve these as an appetizer, they're so good with a smoky seasoning blend. Using canned beans is where your process is falling down. Use fresh beans that you soaked and cooked. The age of the beans are the deciding factor between chalk and cream. I like to use a crock pot and all manner of seasonings. Other things I've found:
- Slightly overcook the beans. It makes them softer, and therefore creamier.
- Let them drain completely, while still wet dredge with garbanzo flour (or some flour).
- Thoroughly dry them on a flat surface.
- Fry on pretty high heat using as little oil as possible, and not for very long, either.
Another note: I usually make two or three large batches of beans every couple of months. I separate the yield out into 1-2 cup servings and freeze them. I have found that beans which were frozen, but not for very long have that delightful creamy center when fried, but not as crisp an exterior.
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Do canned chickpeas get soft when cooked?
Yes, it is perfectly safe to eat chickpeas straight out of the can. The canning process cooks the chickpeas sufficiently so that they are both soft enough to chew and are safe to eat.How do you cook garbanzo beans on the stove?
STOVETOP METHOD: Transfer the soaked chickpeas to a large saucepan or a small pot. Cover the chickpeas with water by 2 inches. Add the garlic, bay leaves, and salt. Bring the water to boil, then reduce the heat slightly and simmer for 20 to 25 minutes for firmer beans, 40 to 50 minutes for softer beans.What is the difference between chickpeas and green chickpeas?
Around the world, garbanzo beans (aka chickpeas) are the most widely consumed legumes. (Do you like what we did there?) Green garbanzos are harvested earlier than regular garbanzos, but otherwise, there is no difference between them and their older chickpea sisters.How long does chickpeas take to cook?
If using the stovetop, add the soaked, drained, and rinsed beans to a large pot. Cover with several inches of water and bring to a boil. Reduce the heat and simmer until they reach your desired tenderness, 1 \xbd to 2 hours (see notes). If using a slow cooker, add dried chickpeas and 7 cups of water to a slow cooker.Roasted Spanish Garbanzo Beans with Creamy Garlic Sauce
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Answer 2
I am not sure that baking will give you the texture you are looking for. On the other hand, there are many recipes available for deep fried chickpeas (garbanzos), such as this one from Martha Stewart, photo from her site:
The common theme is to drain and dry canned chickpeas, and then deep fry them for about 5 minutes or so. They can then be dusted with herbs or spices, if you desire.
Of course, you can also use beans that you cook yourself in the traditional manner, then drain, dry and deep fry.
I suspect that the longer frying period is intended to make a crunchy snack, but you may wish to experiment with shorter times to get a crispy exterior while retaining the creamy inside.
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Engin Akyurt, Joe Haynie, Adam Lukac, Polina Tankilevitch