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Author Topic: Pre-cooking chickpeas for chana masala  (Read 907 times)

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Offline chewytikka

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Re: Pre-cooking chickpeas for chana masala
« Reply #10 on: March 10, 2018, 04:38 PM »
Like I said subjective opinions  :)
I agree to differ, especially with the Italian Napolina brand, a different type of chickpea
Italian Ceci Bean and really overpriced at 90p a can.
In this case you don’t get what you pay for!

KTC are Indian Kabuli which is more suited to my Indian cooking.
Priced at a realistic 38p a can.

Cheers Chewy
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Offline livo

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Re: Pre-cooking chickpeas for chana masala
« Reply #11 on: March 10, 2018, 11:43 PM »
I can't comment on brands and I haven't done much Indian cooking with pulses  / legumes.  I can say that when I've used my own pre-cooked chickpeas V's canned for making hummus there is barely a discernible difference and so the time and effort factor is not worth the low financial benefit of cooking your own.  There is some small pleasure to be had it doing it yourself.  When I make Rajma Masala it is just so easy to used canned beans and the end dish is good enough for me.

I remember from my student years, the more alternative lifestyle Visual Art students used to always have weird things soaking in jars for tomorrow night's meal. Wierdos!!!  :D Lentils, mung beans and chickpeas never found their way to my plate back then.  Meat and 3 vegies was the staple. Spaghetti Bolognaise with long life Kraft grated parmesan or fried rice was considered exotic.

What does make a noticeable difference to hummus is removing  the shells.
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Online Peripatetic Phil

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Re: Pre-cooking chickpeas for chana masala
« Reply #12 on: March 11, 2018, 01:44 AM »
What does make a noticeable difference to hummus is removing  the shells.

Also to escargots :)
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