Chickpeas and nakhud: how to prepare for pilaf, salad and hummus

First check which chickpeas the recipe calls for

The inscriptions “dry”, “soaked” and “cooked” indicate different states of the product. If the recipe specifies the weight of the finished chickpeas, do not measure out the same amount of dry ones: the grains absorb water during preparation. For the first attempt, it is more convenient to have a recipe where the original product is directly indicated, and not just the word “chickpeas”.

The store offers “Nakhud Iran”, “Nakhud UZB 1st grade” and “Nakhud UZB 2nd grade”. Compare the description, price per kilogram and required quantity. The name of the variety itself does not promise a specific cooking time; If grain size is important, check it before ordering.

Soak with room to spare

Measure out the dry portion, sort it out and rinse in a sieve. Take a spacious container: swelling grains need space. Fill with water so that it covers the chickpeas with plenty, and put in the refrigerator. Do not leave the bowl in a warm kitchen overnight.

North Dakota State University instructions call for 6-8 hours or overnight in the refrigerator for slow soaking. This is a convenient guideline for planning, not when the dish is ready. After soaking, drain and rinse the chickpeas again; You will need fresh water for cooking.

Cook until soft, not just on a timer

Pour fresh water over the prepared chickpeas, bring to a boil and continue cooking at a gentle simmer. The water should not boil completely: keep an eye on the pan and add hot water if necessary. Do not overfill the dishes to make it easier to mix and check the beans.

For pre-soaked chickpeas in a regular saucepan, sources give a guideline of 1.5–2 hours. This isn't a promise for every batch: chickpeas that have been stored for a long time may take longer to soften. Check several grains with a spoon or fork: there should be no hard core left inside.

For pilaf, check the doneness according to the recipe.

It is convenient to plan pilaf from recipe to preparation, and not vice versa. First, find what kind of chickpeas you need - soaked or already cooked - and at what stage they are added. Don't expect the dry grains to cook while the rice is cooking.

If you use separately cooked chickpeas, choose a recipe with this option. This makes it easier to keep the grains intact and avoid randomly changing the amount of water for the rice. Write down the successful procedure: what preparation was done, when the chickpeas were added and what result you got.

Salad and hummus need different finishes

For the salad, leave the grains whole but soft inside. Allow excess water to drain before combining with vegetables and dressing. Warm chickpeas can be included in a warm salad; For cold serving, prepare it in advance according to the chosen recipe.

To make hummus, soft cooked chickpeas are ground with the rest of the ingredients. The NDSU recipe uses lemon juice, garlic and sesame paste. Add the liquid specified in the recipe gradually, checking the consistency: it is more convenient to dilute a thick mass a little than to correct it if it is too liquid.

Buy for meals, not for a complete package

For your first order, select one dish and measure out the desired dry portion. After cooking, estimate the yield: how much you got for your pan and recipe. Next time, this post will help you calculate your purchase without the fictitious constant coefficient between dry and finished weight.

Keep the dry residue closed according to the conditions on the package. Ready chickpeas require different storage: do not leave them on the table for a long time, but put them in the refrigerator. Separate the dry stock and the cooked portion so as not to mix them up the next time you cook.

Sources

• Legumes: Cooking and Storage Guide — North Dakota State University
• Chickpeas: cooking tips — USA Pulses - organization of US pulse producers
• Hummus and snacks — North Dakota State University