Will learn to cook if it kills me: chickpeas

[wheelycote]

Ive eaten chickpea curry out and the texture of the chickpeas has been soft. Attempting to make it at home and its going ok accept the chickpeas are like little bullets.

Is there a knack to getting chickpeas softer? I should say I can't cook and dont have a clue.

Are you soaking them before you cook them?

mideastfood.about.com/od/tipsandtechniques/qt/dried_chickpeas.htm

Otherwise use tinned ones!

both batches were tinned. The second batc i tried boiling them for a little to soften. Maybe just a bad brand of tinned. Will try the link thank you very much

It sounds like you just haven't cooked them long enough. I usually soak them overnight, boil for 10min, then cook in a slow cooker. If I leave them on all day at work, they become bean purée soft . I reckon maybe 4-5 hours on high would do. Obviously you can do it quicker on the stovetop, but I like how I can just leave the beans c

Cooking when out.

You can freeze them once batched cooked.

Napolina tinned chick peas are great - soft and with good flavour too.

...and don't use salt in the cooking water. Makes them tough.

Seem to remember a quick method in Sarah Brown's vegetarian cookery. You boil them for 10 mins, and then leave them to soak in the cooling water for an hour.

She also says not to add salt to any pulse when cooking as it toughens them. Just add at the end before serving.