Chickpeas are low-calorie vegetables that are very rich in fiber, vitamin A, vitamin C, iron, and folate. Unfortunately, the taste of chickpeas can be drastically reduced if the processing technique is wrong. So, in order to avoid a plate of chickpeas that are too mushy and unappetizing, try reading this article to find tips on how to process chickpeas so that they remain crunchy on the outside but soft on the inside, so you can still taste their natural delicacy!
Step
Method 1 of 3: Selecting and Preparing Beans
Step 1. Choose green beans that are light green in color and have a crunchy texture
Remember, quality chickpeas should feel firm when pressed. In addition, the beans should also be evenly green in color and not have brown spots on the surface. If presentation of the food is important to you, choose beans that are completely straight instead of bent, although you can remove the bends when you cut them.
Step 2. Take a bunch of chickpeas and align the stems
After that, place the chickpeas on a cutting board to make it easier to cut.
Step 3. Cut the stems of the chickpeas at once
Hold a bunch of chickpeas with your non-dominant hand on a cutting board, then cut the stems at once using a very sharp knife with your dominant hand.
- The other end of the beans may or may not be cut.
- Repeat the above process until all the chickpeas are cut.
Step 4. Rinse the chickpeas with cold water
Place the chickpeas in a basket with holes, then rinse under running tap water. Gently shake the basket to remove excess water.
Step 5. Cut the chickpeas according to the instructions on the recipe
Most recipes won't ask you to chop the chickpeas. However, some vegetable stir fry recipes usually recommend that you cut the chickpeas into smaller pieces. Therefore, do not skip the instructions listed on the recipe, OK!
If you're cutting chickpeas, make sure they're the same length and thickness so that they cook evenly
Method 2 of 3: Boiling and Steaming Beans
Step 1. Boil the chickpeas briefly to retain their color and crunchy texture
Bring a pot of water to a boil over medium heat, then add the chickpeas and simmer uncovered for 4-5 minutes. After that, drain the beans and immediately soak them in a bowl of ice water. Let the chickpeas sit for 4-5 minutes before draining and processing into various favorite recipes.
If you want to freeze, simply boil the chickpeas for 3 minutes. After 3 minutes, immediately dip the chickpeas in ice water, dry them, and put them in a plastic clip bag to freeze
Step 2. Steam the chickpeas for 3-5 minutes for an easy and convenient bowl of dish
Place the steamer basket into the pot that has been filled with water, making sure that the water fills about 1 inch (2.5 cm) of the bottom of the pot. Then, place the chickpeas on the steamer basket and bring the water to a boil in a saucepan. Cover the pot tightly, and steam the chickpeas over medium heat for 3-5 minutes.
Step 3. Microwave the chickpeas for 3-4 minutes, if you don't have a stove
Place the chickpeas in a heatproof bowl and add 2 tbsp. water into it. Then, cover most of the surface of the bowl with plastic wrap and leave a small hole to let the moisture out. Cook the chickpeas on high for 3-4 minutes.
Remember, chickpeas are difficult to cook evenly in the microwave
Step 4. Boil the chickpeas for 6 minutes if they don't have a steamer
The trick, just fill the pot with enough water so that the beans can be submerged; at least, there is a distance of about 2.5 cm between the surface of the beans and the surface of the soaking water. Then, add a pinch of salt and bring the water to a boil. Place the chickpeas in the boiling water and boil until they are soft, about 6 minutes. Drain and serve boiled chickpeas immediately.
Method 3 of 3: Processing Beans in Other Ways
Step 1. Saute the chickpeas for 1-2 minutes after steaming them
First, steam the chickpeas for 4-6 minutes. After that, melt 2 tbsp. butter in a skillet over medium heat, then sauté the cooked chickpeas for 1-2 minutes. While sautéing, season the chickpeas with salt and pepper to taste before serving.
- Processing chickpeas before sauteing is effective in making the taste of this green vegetable even stronger. In particular, this process is able to produce fully caramelized and browned chickpeas.
- Season the sautéed chickpeas with ground paprika, red chili powder, or garlic powder to enhance the taste.
Step 2. Roast the chickpeas
Mix 450 grams of chickpeas with 1 tbsp. oil, 1/2 tsp. salt, and 1/2 tsp. pepper. Then, lay the chickpeas in a single layer on a baking sheet lined with parchment paper. Bake the chickpeas in a preheated oven at 220 degrees Celsius for 10-12 minutes, stirring occasionally. Beans are ready to eat when they are soft in texture and brown on the surface.
Use a baking sheet that is large enough to ensure that each of the chickpeas sticks does not touch each other and is fully browned
Step 3. Cook the chickpeas in a slow cooker for a hearty, delicious and homely-flavored bowl
First of all, fry 75 grams of bacon until dry and then crush it until the texture is crumbly. Then, put the bacon crumbs into a slow cooker with a capacity of 6 liters, then add the sliced yellow onions, 900 grams of chickpeas, and 2 liters of chicken stock to it. Season with salt and pepper to taste, then cover the pot tightly. Cook the chickpeas and other ingredients on HIGH for 8-10 hours.
If you want, you can also use 450 grams of pearl onions packaged in cans and 75 grams of ready-to-cook bacon
Step 4. Add chickpeas to the casserole to enrich the nutrition and taste
Cook 340 grams of chickpeas in the microwave. Then, mix the cooked chickpeas with 300 ml of heavy cream of mushroom soup and a pinch of black pepper. Then, pour the mixture into a 1 liter casserole container, and pour 65 grams of fresh breadcrumbs onto the surface. Bake the casserole at 180 degrees Celsius for 25 to 30 minutes.
Tips
- Store raw chickpeas in a plastic bag, then place the bag in the refrigerator. If you want to store the beans for a longer period of time, try wrapping the bag with kitchen paper to absorb the excess moisture in the beans.
- To enrich the flavor of steamed or boiled chickpeas, try seasoning them with olive oil, minced garlic, and a squeeze of lemon.
- Season the chickpeas with a pinch of salt, pepper, olive oil, and a squeeze of lemon.
- Pair the chickpeas with chunks of bacon and onions for an extra delicacy!
- Once purchased at the market or supermarket, stack the beans parallel to the direction of the stems. Believe me, this technique is effective in simplifying and shortening the process of cutting beans later.
- If you need to steam or boil more than 450 grams of chickpeas, don't forget to divide them into two stages of boiling or steaming.
- The cooking process will continue even after the beans have been removed from the pot or pan. Therefore, to get the beans to the right degree of doneness, try draining them just before they are cooked.
- Steam or briefly boil the chickpeas. Once cooked, dry the beans and put them in a tightly closed container. Store chickpeas in the refrigerator and use up for up to 4 days.
