Ottolenghis Chickpea Cooking Method Recipes
OTTOLENGHI'S CHICKPEA COOKING METHOD
This is Yotam Ottolenghi's method for cooking chickpeas, which he learned from his friend Sami Tamimi's grandmother. Some people like to use this method to cook chickpeas for hummus, because it makes the skins very soft, and this results in a smoother hummus. The chickpeas are sautéed with baking soda for a few minutes, before dumping in the water to simmer the chickpeas. The baking soda makes the water more alkaline, which softens the chickpeas more quickly by weakening their pectic bonds. Also, sautéing the chickpeas with the baking soda before adding water adds a friction which helps break down the skins and gets the baking soda to penetrate the skin better. This allows them to cook much faster and puree smoother. NOTE - "preparation time" includes soaking time. This method also loosens and removes the skins on the chickpeas, so if your goal is to have whole, intact chickpeas for a recipe, this is not a good method to use.
Provided by xtine
Categories Beans
Time 12h40m
Yield 4 cups
Number Of Ingredients 3
Steps:
- The night before, put the chickpeas in a large bowl and cover them with cold water at least twice their volume. Leave to soak overnight for at least 12 or up to 24 hours.
- The next day, drain the chickpeas. Place a large pot over high heat and add the drained chickpeas and baking soda. Cook for about three minutes, stirring constantly.
- Add the water and bring to a boil. Reduce heat to a simmer, and cook, skimming off any foam and any skins that float to the surface.
- The chickpeas will need to cook for 10 to 40 minutes, depending on the type and freshness, sometimes even longer. Start checking them after 10 minutes, and then check every 2 minutes after that. Once done, they should be very tender, breaking up easily when pressed between your thumb and finger.
CHICKPEAS AND SPINACH WITH HON
chickpeas and spinach with honeyed sweet potato from Ottolenghi
Provided by moosefactoryuk
Time 1h30m
Yield Serves 6
Number Of Ingredients 0
Steps:
- soak chickpeas overnight or 8-10 hours
- rinse and boil chickpeas 60-90 mins
- boil potatoes in water, butter, honey and salt for 35-40 mins
- fry onion and seeds 8 mins. Add tomato paste. Cook 1 min. Add tomatoes, sugar and cumin. Cook 5 mins.
- Add spinach and chickpeas to tomato sauce and cook 5 mins.
- Mix yoghurt, garlic, lemon and mint
- Serve with coriander on top and yoghurt on side.
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- 1. Soak the chickpeas overnight in a large bowl with enough cold water to cover by several inches, plus 1 teaspoon of baking soda. 2. Drain and refresh, then add to a large pot with enough water to cover by 2 to 3 inches and the remaining 1⁄2 teaspoon of baking soda. 3. Bring to a boil over medium-high heat, then lower the heat to medium, cover with a lid, and cook for at least 30 minutes and up to 60 minutes, skimming the top as necessary, until the chickpeas are soft enough to crush between two fingers. 4. Remove the lid, add the salt, and continue to cook for 15 minutes to season the chickpeas. Drain and set aside until ready to use.
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