Why not use tinned?
Asked on 23 Aug 2022 by abzexile
Delia's MOROCCAN BAKED CHICKEN WITH CHICKPEAS AND RICE uses dried chick peas. Why not use tinned.
I use tinned chick peas for some of my recipes. I was taught by a German chef that these should always be shelled as the skin leaves a bitter taste. Do you concur?
Hello,
We prefer to soak and cook dried chickpeas and we don’t find they need to be skinned. In this recipe the par-boiled chickpeas are cooked for an hour with all the lovely Moroccan flavours of the dish. You can use tinned chickpeas if you prefer, in which case I would drain, rinse and yes, I agree these are nice when skinned of you have the time and inclination, but I wouldn’t add them until 20 minutes before the end of the cooking time.
I have never tasted any bitterness in tinned chickpeas, but this may be dependent on the quality of the tinned product.
Best wishes
Lindsey