Chick peas

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Spangles

Chick peas

Delia's Chick pea, corriander and chilli cakes are made using dried chick peas. In the recipe the peas are soaked overnight, then the next day brought to the boil and simmered for 30 minutes. However the instructions on the packet call for 10 minutes boiling and 90 - 120 minutes simmering. Wondered if there was a typo in Delia's recipe. Any ideas would be appreciated.

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JAMES

Chick Peas

I very much doubt its a typo. I can't find that particular recipe on here but there is a spiced chick pea cutlet recipe where Delia also soaks them over night and them then brings to the boil and then simmers for 30 minutes.

Dont know what to suggest though.

x

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SonyaK

Chick peas

When I cook chickpeas I soak first - usually a quick, hot soak rather than overnight, unless I'm very organised!
Then I do them in a pressure cooker, but as I remember from doing them in a saucepan the 30 minutes does seem rather quick. However, different batches of beans can be quite different and the age makes a difference to cooking time too.
Having said all that, I suggest checking them after 30 minutes and then just keep going until they are cooked!
I'd think more like 60 minutes, rather than 90 or 120.
Hope that's of some help, but in my experience bean cooking is not an exact science!

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Spangles

Chick peas

Thanks James and SoniaK.
I made the cakes yesterday, The Chick peas were still like bullets after Delias reccommended 30 mins simmering. In the end I simmered for 90 mins and they were perfect, not too soft at all, still with a little bite. I have always used tinned in the past, but dried work out so much cheaper, except for the electric of course!

 
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