Boiled Chick-Peas
Ingredients
Directions
The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare
Soak the chick-peas in water overnight.
Drain and rinse the chick-peas.
Place them in a pot and cover with fresh water.
Cook and serve
Bring to a boil, then reduce heat and simmer until tender, about 1-2 hours.
Drain and serve as a garnish or part of a dish.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Chick-peas
- Form the main body of the dish, becoming tender and creamy as they cook through.
The step that matters
Simmer until tender. Dried chickpeas need a long, gentle simmer for starches to soften fully. Boiling hard can break the skins and leave the centres mushy, so keep the water at a gentle simmer.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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