Blanching fresh chickpeas is an important step before freezing. Blanching chickpeas is also a preparatory step used by professional chefs before sautéing them or using them in salads. The chickpeas are briefly boiled, then quickly cooled in cold water. If done correctly, this process will destroy the enzymes and bacteria in the beans that will change their taste and color when frozen, or if there is a delay before the beans are served. Read on to find out how to do this process properly.
Step
Part 1 of 2: Blanching Beans
Step 1. Use this method for raw and fresh chickpeas
This method is almost the same, regardless of the type of beans. Besides being able to maintain the bright color of chickpeas or kratok beans, blanching fresh chickpeas will also retain its flavor and nutrition.
Dried chickpeas require a different cooking method, as blanching will not completely cook them
Step 2. Wash the chickpeas under running water to remove debris and dirt
Blanching can also remove dirt, so you don't have to clean the beans thoroughly.
Step 3. For green beans or other long beans, cut off the thick end of the stem with a small knife
You don't need to remove both ends of the chickpeas.
If the chickpeas are very long, you can cut them in half. This won't affect the blanching process, but it can make it easier to add to salads or other dishes
Step 4. Bring a pot of water to a boil
Bring the water to a boil in a saucepan, using about 8 liters of water per kilogram of chickpeas. If you're only blanching the chickpeas a little, you don't need to measure them exactly.
- You can also add salt to the water to taste.
- Leave enough room in the pan to fit the chickpeas. If the amount of water needed doesn't match about 2/3 of the pot, use a larger pot or blanch the chickpeas a few times.
Step 5. Prepare a bowl of cold water
Prepare cold water while the water is boiling, as the chickpeas only need a few minutes to blanch. Water works best if it's 60ºF (15.5ºC) or less, which will quickly cool the chickpeas before they start to lose their nutrients and flavor.
- Ice is recommended to keep the water cold. If you're blanching a lot of chickpeas, use equal weight ice and chickpeas.
- If the tap water from the sink is cold enough to be felt by the hand, it means the water is cold enough to use. The water will warm up quickly at room temperature. However, if ice isn't available, you can fill the bowl of water towards the end of the blanching process. Change the water frequently to keep it cool if blanching the chickpeas in more than one pot.
Step 6. Boil the chickpeas for about three minutes using a timer
Add the chickpeas to the water and run the timer once the water has returned to a boil. Boil green beans and other long beans for 3 minutes. Other types of chickpeas including kratok beans, butter chickpeas and pinto chickpeas take 2 to 4 minutes, depending on the size. The chickpeas will be fairly ripe but still fresh after they have been blanched.
- If the water takes more than 60 seconds to come back to a boil, you may be using too much water. Reduce the amount of water next time to prevent loss of flavor and nutrients.
- If you have a blanching basket or steamer, you can put the chickpeas in it and lower it into the water. This way you can lift the chickpeas without draining the water, which can then be used to blanch the next chickpea or cook other foods.
Step 7. Cool the chickpeas
Once the chickpeas are ready, remove them from the boiling water and soak them in cold water until they are safe to touch. Removing the chickpeas from the hot water can be done by draining the beans through a sieve, or by lifting the blanching basket out if you are using one.
- This sudden cooling process is sometimes called "shocking".
- Let the chickpeas sit for about 3 minutes if you're not sure if they've cooled down.
Step 8. Drain the cooled chickpeas
Once cool, drain the ice water or remove the chickpeas using a slotted spoon. The chickpeas are now blanched and ready to be used in salads, casseroles, or stir-fries. Because the blanching process preserves nutrients and color, blanched chickpeas will also last longer and are of higher quality when frozen.
Part 2 of 2: Freezing Beans After Blanching
Step 1. Dry the chickpeas after they cool
Chilled chickpeas after blanching are ready to freeze. First, pat the chickpeas dry so the ice crystals don't damage the chickpeas. You can also use a paper towel or clean cloth.
Step 2. Put the beans in a special freezer container
You can use a freezer bag that can be opened and closed, or an airtight bag. If you're using a hard container, leave about 1/2 inch (1.25 cm) of space at the top of the container to prevent it from cracking if the chickpeas expand or form ice crystals.
To get most of the air out of the open-closed bag, insert the straw into an almost sealed opening and suck in the air. Remove the straw and close the bag completely
Step 3. Use chickpeas within 10 months for the highest quality
If chickpeas are properly blanched, frozen chickpeas will retain their flavor, color and nutrition for 10-12 months. Using chickpeas in a few weeks will give the best quality chickpeas.
Step 4. Defrost before use
Remove the desired amount of chickpeas from the freezer and allow to thaw before using, or add them right away for sautéing. Avoid freezing food that has been thawed, as the quality of the chickpeas will be poor. As a solution, freeze the chickpeas in a separate small container.
