cooking chickpeas cheaply (£100 challenge, day 27)Posted: October 27, 2013
Wow, it is windy out! I meant to go shopping today for some form of cabbagey thing as I’m total out of green veg, but I’m really not liking the way the trees are thrashing around!
While I’ve been watching the weather I’ve been cooking up a batch of chickpeas that had been soaking overnight. However, having been recently reminded that it is possible to cook pasta by bringing it to the boil and then turning off the heat and just leaving for about the same cooking time you’d normally give, I wondered if the same thing was possible with chickpeas. So, I brought them to the boil and let them bubble at that temperature for a couple of minutes, then turned off the heat, put the lid on and went to do something else for 40 minutes. The result is firm, but definitely cooked chickpeas. I’ve had undercooked chickpeas before, but these are cooked through, just pleasantly al dente. Result!
(This is a very good batch of chickpeas though. I think results might vary according to how big or old they are. Also, you shouldn’t do this with kidney beans, they need boiling for ten minutes at least for safety.)
I fried up an onion with some cumin seeds, added some of the chickpeas and most of a tin of tomatoes and some bouillon powder. While that was heating through, I blended the last of the roasted medium-sized pumpkin (since I think I did that last Sunday, so it definitely needed using up!) with a red chilli pepper, seeds included, and a bit of water and poured the resultant puree into the pan to make a vibrant orange-coloured sauce. Pretty nice, though a squeeze of lemon might have been a good addition. This was garnished with a few surviving leaves of the reduced-price coriander plants I bought about 9 days ago.