Help! I cannot make anything with chickpeas to save my life
Last night was episode 5+ in my inability to make recipies with chickpeas. I made the spicy carrot and chickpea tangine in this thread:
Also, have made channa masala, using Smitten Kitchen's recipe. I have been using canned chickpeas.
Long story short- its just not good. In fact, we threw out the tangine last night for being that bad - just totally flavorless and the chickpeas were hard and mealy.
What I am doing wrong? I follow the recipe, and usually cook it longer to try and soften the chickpeas. Once or twice I have made a successful channa masala but that it is.
Do I go to dried? I just bought some but haven't tried it yet. Based on this thread: http://chowhound.chow.com/topics/356029 it isn't looking good for me! :)
Try peeling the canned chickpeas - it is a bit of a pain but changes the texture of the dish dramatically. Rinse them very well, then dump into a large bowl of cold water and start squeezing them until the skin pops off. It takes about 15 minutes to get through them all if it is worth it to you.
Get dried chickpeas from a store with high turnover. Organic would be better, for obvious reasons. I have had good success with the quick soak method, then cooking for an hour, salting the water a bit and cooking until desired texture is achieved. Then, make your recipes with the cooked chickpeas. You can shell them if you want, but I never do. The texture is always good.
I have used many different canned products when I don't have time to make chickpeas from dried. They tend to be either mushy or oddly crunchy. Often, discolored chickpeas have not been removed during the sorting process (because machines and not humans are doing the sorting). These are generally the crunchy, nasty ones in the can, though I have encountered a few cans of mostly crunchy beans, which are pretty much garbage bound. Many cans are insanely salty, while others are flavorless. I have come to the conclusion that cooking ALL legumes from dried (or fresh, when available) is vastly superior to simply opening up a can. That is generally the case with anything, though.
Are you cooking in non-stick pots and pans? That could be a reason you find your dishes flavorless. To maximize flavors when cooking, I find that using higher heat in regular cookware helps develop flavor from all aromatics, be it onions and garlic or saffron, cumin, coriander, etc. Cook with your eyes, nose and tongue, and not just with a written recipe. Don't be afraid to season until you're happy with the flavor.