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First time using dried garbanzos/chickpeas. I'm not impressed.

I love chickpeas but have only used canned ones. I've made a stew with Kabocha squash, red lentils and chickpeas. And other things. It's done and there's something I don't like about the texture of the beans. They're done but just have a rough/grainy/something-ness to them. Do you think they're old? I got them in bulk from our local co-op. Any ideas? I may make this again but will go back to the canned beans. TIA.

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  1. Did you leave the skins on the chickpeas?

    5 Replies
      1. re: HillJ

        Oh crap! I didn't know I was supposed to remove the skins and the recipe didn't specify. I did soak overnight. I'm sure that's the problem. I'm getting skin in my mouth. Why don't all recipe writers understand that there are old, stupid people reading?!? :)

        Thanks, kids. Mystery solved.

        1. re: c oliver

          You have a brilliant point about recipes mentioning the skins tho. Sans skins makes a big texture difference. Trust me, I learned that same way-spitting out the skins!

          1. re: HillJ

            I used Alton Brown's slow cooker recipe to make hummus. He didn't say anything about removing the skins. I thought the hummus was very good. I did cut one open to make sure it was cooked all the way through.

            1. re: BeefeaterRocks

              True, not every cook removes the skins.

      2. Either you didn't skin them, or they aren't cooked enough.

        1. They really take a long time to cook. Especially if they are not soaked or Old.
          I find the flavor much better than Canned and the interior to be very creamy.

          1. Followup question. Do I remove the skins by just rubbing them between my hands?

            6 Replies
            1. re: c oliver

              Once the chickpeas are cooked & cooled I just apply a bit of pressure and the skins slip right off. A batch is gonna take you 10 mins more of your time but it's so worth it.

              Towel in dry sink. Bowl on towel. Drained, ready peas. Slip & slide.

              1. re: HillJ

                This is a slow cooker recipe which has me put everything in at once. But it's just one more step to cook them separately, 'skin 'em' and add at the end. Thanks, HillJ.

                1. re: c oliver

                  Could you just soak the peas, skin them and then add them to the slow cooker at that point. Even soaking will give the c.peas a head start.

                  1. re: HillJ

                    So you think the skins will come off after JUST soaking? I soaked them overnight, drained an added to the SC. BTW, I was major not impressed with this dish but our vegan friends seemed to like it.

                    1. re: c oliver

                      c, you're going to have to touch each pea and slide the skin off but the overnight soaking should be enough to loosen the skin from the pea. if not, use canned. separate the canning liquid from the pea and slip the skins off into a bowl. I have not found rubbing the peas in a towel effective because the towel bruises the pea.

                      1. re: c oliver

                        Skinning chickpeas is a PITA, and I only do it when making hummus. (Soak overnight, cook until tender, drain, and peel immediately.)

              2. OK, give them another try. Use them to make a version of 'pasta e fagioli' (pasta fazool to those who speak dialect). Instead of kidney type beans, use the garbanzos that you've soaked overnight, and cooked. This dish is called 'pasta e ceci.' Cece is what the Italians in Italy call chickpeas (garbanzo beans).

                My late mother-in-law used ditalini (little fingers?) as the pasta. The immigrant Italians survived eating this stuff because the combination of legume and grain was complete protein.

                Maybe your taste buds and mouth feel will jump for joy if some tomato product along with onions and garlic are also ingredients when you make 'pasta e ceci.'

                In bocca al lupo e buon appetito!

                ChiliDude, IBM (Italian By Marriage) sono italiano per matrimonio

                BTW, my wife of 53 years is not an Italian-American, she's an American of Italian heritage. I make that distinction.

                2 Replies
                1. re: ChiliDude

                  Ditalini are "little thimbles." And pasta e ceci is wonderful, and of course there are as many recipes as there are cooks. Some years ago I asked a traditional Roman restaurant for their recipe, and learned they add baking soda to the soaking water. The only time I didn't add baking soda, I got the same result as the OP. It wasn't a skin problem, it was a texture problem, which I have also had with dried beans. Next time I cook dried beans or ceci, I will use the pressure cooker, which seems to be favored by experienced bean/ceci cooks in my circle. But I will probably also skin the ceci.

                  1. re: mbfant

                    Thanks for the correction of the translation of ditalini. I should have looked the word up in one of my Italian dictionaries. Since 'dito' is finger and masculine in the singular, and 'dita' is the plural and feminine (what craziness like a few other Italian words), I thought that ditalini was the diminutive. Ditalini is indeed the plural form and translated as 'thimbles.'

                    For some reason I've never had the problem with dried garbanzo beans cited by c oliver. In my 53 years of marriage to my wife who is of Italian heritage, my pasta ceci tastes just fine. Maybe my non-Italian palate is not sensitive enough to sense that condition.