i started using dried chickpeas and re hydrating them (thereby casting aside their not-so-user-or-earth-friendly canned counterpart) as needed for cooking, and think you should too!
why? they taste better, don't come in a package that has to be recycled, they don't get packed in gross preservatives, they're lighter to carry home when they don't come in a can, and you can buy them in bulk (so you can buy lots for your various chickpea needs, or just a little if you're only making one recipe or have little storage space).
how to:
when i first made the switch, i wasn't sure what the heck to do with these dried little chickpeas. here's what's ridiculous...
- boil a pot of water, throw in as many chickpeas as you want to use
(FYI: 1 cup dry works out to be about 2 cups re hydrated)
- simmer them with the lid on for a few hours. (1 hour will do, but the longer you leave them, the better they get. sometimes, when i only have about an hour to cook them, i remove them from the heat but keep them in the water til the following day or when i can cook them. that helps them continue to soften for when you're ready to use them.)
- keep them in water in the fridge until you've used them up!
how simple and great is that?! happy re hydrating! ;)
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