The skin that covers chickpeas and other legumes is one of the causes that sometimes their digestion is less pleasant than desired. In addition, it lengthens the cooking times and can leave unpleasant textures in preparations such as hummus or creams, so it is always a good idea. spend a little time removing it. And, luckily, there is a system that will help us peel the chickpeas more easily.
We discovered this simple method on the America’s Test Kitchen page, where they collected the chef’s trick Yotam Ottolenghi.
They ensure that it can be applied to both dried chickpeas like those who sell already cooked; In our case we have used the second option, for the convenience of always using one of these jars in the pantry, as it saves us a lot of time when we have not planned enough a meal.
The key element in this trick is the sodium bicarbonate. By adding this substance to dried chickpeas that have been soaked, once rinsed, it creates conditions during cooking that weaken the skin, facilitating their separation and disintegration.
How to peel chickpeas
With chickpeas already cooked, a similar result can be achieved. First you have to rinse them and drain them well with water. Place them in a microwave safe container and mix with a teaspoon of bicarbonate for every 200 g of legume cooked. Then we have to heat them a little in the microwave until the chickpeas are warm, and stir.
Next, we fill a container with hot water and add the chickpeas. Using our hands, we stir the legumes well by rubbing with each other, softly so as not to break them too much. Little by little the skins will appear floating in the water.
Then we drain them over a colander, carefully, to discard the detached skins. We refill with water and we repeat the process once or twice, until practically no more skins come out and the water is clear. And it remains only to use them in the desired recipe.
We may stay some unpeeled chickpeas, although in our experience almost all skins shed during the process, and those that do not are well visible to be removed manually. It also depends a little on the variety of legume and its cooking point; with practice you get the hang of it better.
This little step disguised as a kitchen trick does not have any difficulty, but it is really effective. Without a doubt, much more comfortable and fast than to peel the chickpeas one by one.
Photo | iStock
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