So I used chickpeas for the first time tonight in a tomato and chickpea bake www.bbcgoodfood.com/recipes/10766/tomato-and-chickpea-bake, they were much firmer than other pulses I have used before and had a bit of "bite" to them which I wasn't expecting. Does this sound right or have I done something wrong???
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Should chickpeas still have some "bite" after cooking them or have I done it wrong?
2 replies
lolalotta · 19/09/2011 20:44
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