Fascinating chickpea question

[FreezerBird]

It doesn't get more exciting than this!

I have a recipe which asks me to soak dried chickpeas overnight, then they will be going in the slow cooker for 6-8 hours. No preheating or anything before going in. Recipe also specifically says tinned chickpeas won't work for this.

My packet of chickpeas tells me very sternly that after soaking the chickpeas must not be cooked in a slow cooker without being boiled for ten minutes first. It is adamant on the subject.

If I plough on, how ill am I going to make my family....?

There is a Facebook group for aquafaba recipes if anyone is interested.

This goes against the rules but just wanted to share because it was delicious!

Is it weird that this is my favourite thread in ages?

I've always wondered about whether to fast-boil chickpeas or not. I've made falafels once before - the recipe just said to soak them overnight before blitzing up with the other ingredients. So the only cooking was a bit of shallow frying. They were delicious, but fear of poisoning my family has prevented me from making them again... Until now! Think you've all reassured me!

Montana, no, it's mine too!

I think it's the 'stern', 'adamant', 'bossy' packet of chickpeas that I love particularly.

I didn't know pulses could kill you I have been carelessly soaking and boiling for decades totally oblivious to the danger...

I come from a culture where pulses and particularly chickpeas are as uncool and old-fashioned as you can get. The idea of them being edgy and dangerous adds a totally unexpected level of interest

Ha Nikita I think you're right. I've been totally intimidated by those humble chickpea packets all these years.

Freezerbird, sorry for the derail! And thank you to the posters who commented on my split peas.

I must have bought two bad batches. I threw the end of batch 1 away and bought a new batch with 2 years to use by date, but still no luck! I soaked for two days the second time.

I'll try one more time, then if no joy I'll stick with red lentils instead!

Freezerbird, I'm wondering whether most beans benefit from a harder boil than they get in a slow cooker. Given my failures were slow cooker too, I suppose it's possible.

I'm back, but not with tales of victory.

My slow cooker is small and I think that makes it hotter than is often the case. Sometimes things overcook but with a new recipe and potentially lethal bossy exploding chickpeas I wanted to go by the book on the first attempt.

Bad move. Very definitely overcooked, in the sense of having the texture and appearance of pebbles.

On or two in the middle not so bad and very tasty on nibbling so not a total disaster and will try again

I've let you all down.

And I can't spell sobs.

Last year I grew chickpeas in my back garden. Lovely to eat raw.

Oh @FreezerBird, that's a shame Thanks for a very unexpectedly entertaining and educational thread though

@notaflyingmonkey how did you grow them?

@RLABC surprisingly easily. I bought a pack of dried organic chickpeas from the health food shop, and put them in seed trays in the greenhouse, and every single one came up. Planted them out in the garden and they grew like weeds into little bushes. Then as they ripened they had pods which you could snap open to eat them raw.

@notaflyingmonkey I'm such a dope! I used to sprout chickpeas for salads, it's the same thing, more or less. Thanks for reminding me