@ArcanepotatoM to Vegan Home CooksEnglish • 9 months agoChickpeas, sweet potatoes and guacamole on riceimagemessage-square21arrow-up1153arrow-down116
arrow-up1137arrow-down1imageChickpeas, sweet potatoes and guacamole on rice@ArcanepotatoM to Vegan Home CooksEnglish • 9 months agomessage-square21
minus-square@[email protected]linkfedilink2•edit-29 months ago10 min seems a bit too short for chickpeas soaked even overnight… or am I just doing something wrong?
minus-squareUgly Boblinkfedilink1•9 months agoDepends on your pressure cooker I guess? In India we would measure by whistles of the cooker :)
minus-square@ArcanepotatoOPMlinkEnglish1•9 months agoI did 40 mins but mostly because I wanted the sweet potatoes to disintegrate. 30 is generally okay for soaked chickpeas in my EPC.
minus-square@PlantJamlink1•9 months agoAdd a little baking soda to your soak water to help them cook all the way through. I only cook my chickpeas for twenty minutes when they’ve been treated this way.
minus-square@[email protected]linkfedilink1•9 months agoDoes this cause issues with taste at all (bitterness)? I imagine you wouldn’t want to reuse the water in that scenario as well, is that correct?
minus-square@PlantJamlink2•9 months agoYou drain and rinse them, then cook in fresh water. No issues with flavor at all.
10 min seems a bit too short for chickpeas soaked even overnight… or am I just doing something wrong?
Depends on your pressure cooker I guess? In India we would measure by whistles of the cooker :)
I did 40 mins but mostly because I wanted the sweet potatoes to disintegrate. 30 is generally okay for soaked chickpeas in my EPC.
Add a little baking soda to your soak water to help them cook all the way through. I only cook my chickpeas for twenty minutes when they’ve been treated this way.
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Does this cause issues with taste at all (bitterness)? I imagine you wouldn’t want to reuse the water in that scenario as well, is that correct?
You drain and rinse them, then cook in fresh water. No issues with flavor at all.