SC - Chickpeas

[LrdRas at aol.com]

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