forgot to soak chickpeas - is it ok?
Posted by elahiya on May 30, 2008 · Member since Jan 2008 · 19 posts
hey... i hope there´s someone who might be able to help me..
wanted to make the mock tuna salad today and alread placed some chichpeas on the stove to cook ´em. ha, now i see i should have soaked them before, i totally forgot about that! can i still use them or what would you suggest?
LOL i they already cooked about 2 hours until i realized i forgot to soak them. i don´t have a pressure cooker unfortunately... i think they are cooking for about 3 hours at the moment...
Keep us posted, friend! My DH has this thing about cooking unsoaked pulses, he claims they taste better that way...I don't say anything...but I do soak mine, fast or slow!
I soak beans when I remember to, but if I don't, I don't sweat it. I especially try to be good about remembering in the summer, since I don't want to heat up the kitchen with the extra time they're on the fire.
*sigh* the chickpeas turned out well. i cooked them for almost 5 hours ;D lucky me, that i decided to cook ´em round noon, so there was enough time till the evening when i wanted to make the "salad". funny was that all the shells of the chickpeas began to release from the beans while cooking. i´ve never had so much released shells when i cooked chickpeas before. they tasted good, not really a difference from when preparing them in the usual way and i haven´t had any strage side effects.
that was the most important part for me - spillovers. i was so unsure if they are fine to eat which were only cooked without soaking before. thanks a lor for your advice! helped a lot! :)>>> so i´ll always remember just in case i forget it again, it´s fine to eat.
I don't soak my garbanzos just cook them for 8-10 hours in my crockpot (generally speaking, overnight if I think about it in time). This last time I did it for 10 hours and they came out just a little softer than canned garbanzos which was fine with me. It made mashing them for "tuna" salad much easier than canned beans are.
I'm cooking some chickpeas today...and I soaked them for about 4-5 hours....then rinsed them (I'm doing what you all told me!), and before I put new water in...they started popping!!! They were popping even louder than like..rice krispies. It was so silly. They continued (and might still be) to pop after I put the water in.
Wow...exploding garbanzos! ::)
Maybe if they "pop" now, before they're cooked, you won't "pop" so much after you eat em! :-D
Well..I wanted to see if it made a difference (I soaked them, rinsed them, skimmed off the foam...), but I dunno....I guess I'm just always gassy!