SC - Hard as little rocks
Lee-Gwen Booth
piglet006 at globalfreeway.com.au
Wed Apr 19 20:27:18 PDT 2000
In a message dated 4/19/00 10:27:29 AM Eastern Daylight Time,
mercedes at geotec.net writes:
<< I used dried chickpeas at a feast I did a couple years ago. They never
completely softened up and I soaked them overnight and then cooked them for
several hours. I've been reluctant to use them ever since.
Mercedes >>
Dried chickpeas take longer to cook the older they are. I made the Brodo
using canned chickpeas and it was fantastic. The difference between canned
and dried is that you don't have to precook them. They are done. Before the
fresh/unprocessed crowd chimes in, there is little if any difference between
canned chickpeas and those made from scratch. The ingredients listed were
chickpeas, water and salt. I used the broth as part of the recipe and used
additional salt to taste.
Ras
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