I know the morally correct way to do chickpeas is soak them the night before, but I forget to do this constantly and so recently got a can to keep in the cupboard for nights we forget to pre-soak the things. But canned chickpeas are almost fishy?
I guess it’s because they sit in the chickpea water for so long, but chickpea water is supposed to be good for you! Taking these out of the can and using them immediately, they still taste like they’re… about to go off?
Idk pls post ur canned chickpea impressions here.
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canned chickpeas taste a bit weird, texture is a bit weird, they’re overpriced, but they’re good for emergencies.
bulk soak dry chickpeas, cook, strain and separate into can-sized(?) 300g-ish portions, put in ziplock bags and put in the freezer (if you have one). theyn you can just dump thawed (or frozen even) peas straight into your dish, as quickly as using canned but cheaper and tastier and healthier
You can freeze… cooked… chickpeas? Instead of having to soak them the day before…
Fun fact: The liquid inside of a can of chickpeas (also known as aquafaba) Is chemically similar to egg whites.
You can whip it, add some spices, Cook it in a pan. and bam you’ve got vegan eggs.
I have heard this before, should do some oatmeal cookies or smth…
I’ve only ever used canned chickpeas, I just rinse them before using them in cooking. The liquid has a bit of funk to it, but I’ve made vegan meringue and royal icing with it and the funk completely disappears.
Just rinse them before you use them.
i would describe the canned chickpea smell and taste as more eggy than fishy and i kinda love it. i think canned black beans are way more smelly before washing though. i’ve honestly never cooked from dry so the funk is probably just normal to me since i don’t know the difference xD
I respect that a lot. Smelly beans…
all canned beans smell kinda funky to me before cooking tbh, after cooking though i only notice the difference in texture
I’ve never tried them straight out of the can, the have an odour but not what I’d describe as ‘fishy’ in anyway, but 10 mins simmering in a curry, chilli sauce etc and they taste as good as dried
I often strain the can so I have the Aquafaba(the chickpea liquid) in a container that I can then add back into the curry(doesn’t really work with chilli) to thicken the sauce a bit
I usually quick soak, boil the dry chickpeas for a few minutes then let them sit for a hour, then cook as normal. I don’t really get canned much anymore but I would just rinse them.
I rinsed them thoroughly… never done dry chickpeaa the way you describe tho, could be rad.
It’s how I cook all my beans, I usually don’t have the foresight to soak them the night before
Pressure cooker, it’s still better if you soak them but if you don’t they’re still fine and just take longer to cook (like 30-45m at pressure). Same thing for dried beans and such
A cheap pressure cooker is like $30-50 and it’s the shit. Or you can get an instant pot or one of the knockoffs. They’re easier. they’re not as good for pressure because they typically hold lower pressure than a stovetop cooker but they’ll do the job, just slightly longer
I’m lazy so I just soak them (beans/chickpeas) in water with a little baking soda for like 15m then rinse then salt and like you cook them in the pressure cooker for 20-30m depending on the size of the chickpea. Most of what I use them for I don’t mind if a few burst while cooking.
Imo, canned require a second 10-20min boiling in salty water to get rid of that “canned” funky flavor.
