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Basic Chickpeas |
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Serves: 6 Print this Recipe(Garbanzos) Category: Bean Dishes Makes 3 cups cooked beans Chickpeas are grown and widely used throughout Mexico. Mexican cooks soak chickpeas overnight to reduce cooking time and to help loosen the skins so they will rub off easily after they are cooked, a traditional technique that I follow. It is not necessary to rub off the skins, but the beans have a smoother texture and taste without them. It is very easy to cook dried chickpeas. Of course, it does take time to cook any beans from scratch, but the results are worth the extra effort, for the beans will have better flavor. Dried chickpeas require very little attention while they cook, but plan ahead and allow time to soak the beans overnight in the traditional way. 1 cup dried chickpeas (garbanzo beans) 1/2 teaspoon salt Organize all of your own recipes with the Cook'n Recipe Software. Watch and see how easy it is! 1. Put the chickpeas in a strainer or colander and rinse under cold tap water. Drain and put into a bowl. Add hot water to about 1 inch above the level of the beans. Cover and soak overnight. 2. Put the soaked beans and the soaking water into a large pot. Add 2 more cups of water and the salt. Bring to a boil, then reduce the heat to low, cover and simmer until the beans are tender, but not mushy, about 1 1/2 hours. Cool the beans in the broth; then scoop chickpeas out of the broth, about 1/4 cup at a time, and rub off the thin outer skins with your fingers and discard them. Put skinned chickpeas into a bowl. Repeat until all are skinned, then return all the chickpeas to the broth. The beans are ready to use, or cover and refrigerate, in their broth, for up to 3 days. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Basic Chickpeas is from the Cook'n in Mexico collection. Click here to get this CD or download the recipes right now! Sign up for our free monthly newsletter, with recipes, cooking tips and more! Enjoy more recipes like this! Basic Refried Beans Pinto Beans with Fried Onions Ranch Beans with Bacon Horsemen’s Beans Red Beans and Pork Chili Beans with Chorizo, Chiles, and Tequila Black Beans Yucatán Black Beans with Diced Pork, Yucatán-Style Black Beans and Rice Yucatán Puréed Black Beans Quick Refried Black Beans White Beans with Roasted Garlic White Beans and Carrots with Green Onions Basic Chickpeas Chickpeas with Spinach Fresh Fava Beans Lima Beans with Toasted Pumpkin Seeds Basic White Rice Mexican Rice Rice with Carrots Rice with Corn Tomatillo-Cilantro Rice Green Rice Rice with Pine Nuts Yellow Rice with Peas Rice with Chickpeas Rice with Plantains Rice with Mixed Vegetables Rice with Squash Blossoms Rice with Mushrooms and Poblano Chiles Red Rice with Chicken Rice with Minced Pork or Beef Rice with Sausage and Cabbage Rice with Ham and Pineapple Rice with Shrimp and Corn Rice with Crab, Yucatán Style Vermicelli with Mushrooms Vermicelli with Chicken Meatballs Vermicelli with Turkey * Beans, Rice, and Pasta |
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