Tastiest chickpeas ever

March 18th, 2007  | Category: Vegetarian

And very healthy, too. It is quite rare that I feel this much passionate about a recipe. The cooking method gets rid of all the gas and chickpeas taste as if they have been soaked in cream for days. Mark this post, dear reader. Give it a try and let me know what you think.

Chickpeas

First things first. In order for this recipe to work, you need a pressure cooker.

Pressure cooker

Pressure cooker

It will be much harder to cook this in a regular pot or even with a Dutch oven. If that is the path you will take, I would advise to lengthen the boiling process (before adding tomato puree, onions, etc.). You will know that the chickpeas are done when all the wrinkles are gone and they are soft to the touch. Just take one with a slotted spoon and squeeze it between your fingertips. If it is mushy, it is done.

Beans in general are also great for make-aheads. Just drain them after boiling for the second time and freeze for later (they will not be fully cooked – just al dente).

Quick tips beforehand:

  • Do not add salt when cooking, because the sodium will prevent the chickpeas from softening.
  • Do not cut back on the number of onions. Their sweet juice is another important element for the success of the recipe.

Then you need:

Chickpea Stew

Ingredients

  • 2 cups dried chickpeas
  • 3-4 large onions, chopped
  • 5 tbps butter
  • 1 1/3 cup of organic tomato puree
  • 1 tsp dried red pepper flakes
  • 3 cups boiling water
  • salt and pepper to taste (I added 2 tsp salt, 1/4 tsp black pepper)

Method

  1. Pour boiling water over the dried chickpeas and soak them overnight. The next day, wash with cold water thoroughly and drain. Transfer the chickpeas to the pressure cooker and level with boiling water. Cook for 30 minutes. Let cool. Wash the chickpeas in cold water and drain again.
  2. Put 4 tablespoons of butter in the pressure cooker and add the chopped onions. Cook until the onions are transparent. Transfer the drained chickpeas, add the tomato puree, dried red pepper flakes and 3 cups of boiling water. Cook for another 40-45 minutes. Add salt and pepper to taste, stir.
  3. There you have it. The tastiest chickpeas you will ever taste. I promise. And they taste even better the next day.

Note: The term “tastiest ever” is pretty strong and I agree it should be used carefully. I have to admit that this recipe can be even tastier for instance if you sautee some bacon and then add the onions etc, but let’s not clog our arteries any further today – the recipe already has lots of butter in it.

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Comments

  1. 1 - Patricia Scarpin on March 19th, 2007

    Cenk,
    I first tried chickpeas not so long ago and I have to say I was angry at myself for not having tried them earlier.
    If you say it’s the tastiest ever, I believe you. ;)
    My friend Valentina is gonna love this recipe. Tks for sharing.

  2. 2 - Chris on March 19th, 2007

    This looks great! For as much as I have eaten chickpeas, I have never thought of mixing them with tomato. Thanks!

    I am a new reader and am look forward to coming back soon!

  3. 3 - valentina on March 20th, 2007

    I am terrified of pressure cookers. I do have one but every time I use it there is a bit of drama. Only special occasions make me put up with taking it out of the cupboard, and after reading this post i have decided that there is a bit of drama coming my way very soon. I love chickpeas!

  4. 4 - B5 on March 20th, 2007

    I was afraid of those pressure cookers too. But then I have got a “Fissler” (sure you always have to be careful) Now it´s one of my best friends in the kitchen!
    I´ll try these chickpeas :)

  5. 5 - Cenk on March 20th, 2007

    I guess everyone goes through that pressure cooker scare. I had a couple of kitchen tragedies myself.

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