Chickpea Kerfuffle

[Allofaflumble]

So. In a bid to be frugal I buy some dried chickpeas. I soak them overnight and then put n slow cooker for 8 hours or so. Still scrunchy.

I move on to the Chickpea slow curry. Follow the recipe and six hours later the chick peas are still scrunchy. Its not money saving so far!

I have read if they are old then they might never soften! What do you think? That's coming up to 14 hours of leccy.

Where did you buy them from??

You are right that pulses that have been kept for ages don't cook very well. I think they need to be boiled hard for a while before putting them in a slow cooker.

I bought them from Asda on Monday from the ethnic section. Disappointing result. Back to the tinned ones for me.

Shame, but I can't afford an uncertain outcome! Thanks

Honestly I've never had that result from dried chickpeas. Normally after soaking alone they are soft. After boiling they are tender.

You could complain to Asda if they are inedible.

Did you put salt in the soaking water? I'm sure I've read somewhere that salt can stop pulses from softening properly, even during the cooking process. It said don't season with salt until it's cooked.

Right I have transferred them to a saucepan and they are on a rolling boil. Will give them an hour or so and then admit defeat!

I'd just stick with the canned ones tesco does East End Chickpeas for 39p a can & quite often they have a 4/3 for £1

No salt as I had read that too.

@Linerunner. I think the same thing happened about 15 years ago which is why I only used the tinned since. Trouble is I stocked up on kidney beans, mung beans and a few kinds of Indian dal beans. Hope they are OK!

Do you not have to boil the chickpeas after soaking them? Did you boil the cp after soaking them and before putting them in the slow cooker?

I thought chickpea kerfuffle was a new recipe...!

Hi Ivy. No I didn't boil them. I was following a blog which said you could cook them in the slow cooker before going on to the recipe. So they were soaked ove night
Cooked for 8 hours and then a further 6-7 in the slow cooker.

I thought you had to boil them first too.
Apparently adding bicarb of soda to the soaking water (not cooking water) can help with old chickpeas.

I have given up. They are still horrible. Currently cooling down on their way to the food recycling bin. Thanks all.

Why not stick them in the microwave ?

Thanks Ivy but too late. They have been binned plus the ones I put in the freezer. I may try soaking and boiling the ones left in the bag tonight and tomorrow just to see if it is the method. Will report back.

You do need to boil the chickpeas after soaking them, they will be a little crunchier than tinned peas, but they are better/healthier for you than tinned or pressure cooked peas.

You live and learn with internet recipes, though my two disasters have been Jamie Oliver - what a waste of food as it was binned!

I used to bring them to the boil and boil for a few mins and then tip them into a bowl for at least an hour. That used to do it. Think it was the method in Sarah Brown's vegetarian cookbook.

Why are dried chickpeas healthier than tinned ones? I don't bother with dried any more, after writing off a couple of pans. The money I save by spending less on the raw ingredient gets eaten up by the gas used in cooking them (and in replacing burnt saucepans).

"I thought chickpea kerfuffle was a new recipe...!"

so did i! am sorely disappointed (as is the poor OP with her dud pulses)

I hear you Bunbaker. I used a lot of electricity on those chickpeas!

ditto chopper

very now

Well you can use the name for your chickpea supper in future. I'm going to.

Dried chickpeas have not been broken down in the cooking process as tinned have so they are still a more complex carb, which is better for you.

I prefer tinned and stick to them less kerfuffle