Posted by Bee & John on August 12, 2011 at 4:45 PM
Chick Peas - I have learnt to really love these little balls of goodness - but had only ever ground the dry ones for nice fresh besam flour or used the tinned ones for dips or to add to meals and salads. I had never cooked them before.
Well! silly me! How easy in the Thermomix and MUCH better tasting than the tinned stuff! (not to mention MUCH cheaper!)
Basically, soak them first in some fresh water.
- Why? - it helps reduce the cooking time AND it reduces the somewhat fragrant side effects. It also makes them cook more evenly and prevents splitting when they are cooked.
- How Long? - well.... this is where being a Thermomix owner with a Thermoserver comes in handy
- Traditionally - soak them 12 hours in fresh water
- Thermoserver - put in Thermoserver and cover with some boiling, or very hot, water and cover. 2-4 hours is fine
- Longer? Sure, if you are not ready after the first soaking (either the quicker or the traditional soaking), rinse the Chick Peas and cover with cold fresh water and put in the fridge. Should be ok to soak for another 12 hours. If you are not going to be ready in 12 hours either, then put in fresh water and freeze until you are.
Then? Rinse lightly and put into the simmering basket. (what is that? It is the little basket that sits INSIDE your Thermomix - also called the rice basket or strainer) Put 1500g of fresh filtered water into the thermomix and 1-2 teaspoons of salt (or to taste)
Cook on 100oC for 60 minutes. speed 2. That's it!
The cooked chick peas can stay in a covered container in the fridge for a few days - but alternatively, cook a heap and freeze what you don't need!