How to make roasted chickpeas from dry?

ToughTulip · August 2012

I usually make them with canned chickpeas, but my budget is tight since school is starting. So I am using dried beans. I soaked them overnight, but do I cook them and let them cool before I roast them? Or no?

I think next time ill just make a couple of pounds and pop them in the freezer so its easier

_VoV · August 2012

I have only made these with pre-cooked chickpeas.

ToughTulip · August 2012

I think I found it!

http://www.picklesnhoney.com/2012/05/03/tangy-balsamic-roasted-chickpeas/

It says that making them from dry vs canned is so much better. Looks like I will find out!

_VoV · August 2012

I think I found it!

http://www.picklesnhoney.com/2012/05/03/tangy-balsamic-roasted-chickpeas/

It says that making them from dry vs canned is so much better. Looks like I will find out!

Great! I do use soaked chickpeas when making falafel. Thanks for the link. I'm tagging it.

I also wanted to add that this article has scared me into at least doing a light boiling first:

http://www.choosingvoluntarysimplicity.com/crockpots-slow-cooking-dried-beans-phytohaemagglutinin/

ToughTulip · August 2012

Just learned about this last semester actually!

It is true that red kidney beans are very dangerous to eat raw because of phytohaemagglutinin. Cooking will get rid of the toxin, but not completely. The way to avoid it is to make sure that after soaking the red beans you bring them to a rapid boil in a pot for at least 5 or so minutes. Then you are good to go!

Red beans are the ones to pay special attention to. Most other beans do not contain such high amounts of phytohaemagglutinin,

I always bring my beans to a rapid boil before I simmer them on the stove top.
Cooking them in the crock pot I usually don't do, but would make sure to boil the kidney beans first. Others I wouldn't be as concerned.

_VoV · August 2012

Thanks! That's a very good explanation. I didn't know that it was mainly red beans. I know about favism, but this was news to me, and it's good to have it more fully explained.

ToughTulip · August 2012

No problem! Glad I could explain

Also, this thread needs recipes xD

http://www.thekitchn.com/15-more-ways-to-flavor-roasted-106112

^^ that is my go to flavor combinations of chickpeas, do you have any to share?

Bentley2718 · August 2012

I think I found it!

http://www.picklesnhoney.com/2012/05/03/tangy-balsamic-roasted-chickpeas/

It says that making them from dry vs canned is so much better. Looks like I will find out!

Uhh, even if you soak them overnight, the cooking time on chickpeas is substantially longer than the 15-20 minutes she lists.

ToughTulip · August 2012

I think I found it!

http://www.picklesnhoney.com/2012/05/03/tangy-balsamic-roasted-chickpeas/

It says that making them from dry vs canned is so much better. Looks like I will find out!

Uhh, even if you soak them overnight, the cooking time on chickpeas is substantially longer than the 15-20 minutes she lists.

Im sure they do not need to be fully cooked though, since They are going into the oven too?

Bentley2718 · August 2012

I think I found it!

http://www.picklesnhoney.com/2012/05/03/tangy-balsamic-roasted-chickpeas/

It says that making them from dry vs canned is so much better. Looks like I will find out!

Uhh, even if you soak them overnight, the cooking time on chickpeas is substantially longer than the 15-20 minutes she lists.

Im sure they do not need to be fully cooked though, since They are going into the oven too?

I guess.

How to make roasted chickpeas from dry?

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