Easy Canned Chickpea Recipe: Rach's Chickpea Curry (2024)

FAQs

How do you soften canned chickpeas for curry? ›

If your canned chickpeas are undercooked or have too much bite, boil them in plain water until soft. Liquid: While I prefer to use plain water or chickpea water (aquafaba from the pressure cooked chickpeas) to make the curry. But you can replace the water in the curry with vegetable stock.

Great news! Both canned and dried varieties of chickpeas are nutritious! When purchasing canned varieties, look for those labeled "no salt added" or "low in sodium." Overall, beans are budget-friendly, but dried can often be less expensive and also more flavorful than canned.

For example, firmer is good if you will be using in salads or wraps, versus if you plan to mash, you would need them softer. For softer chickpeas, 5 minutes of simmering is enough. I have found that that for very firm ones, I may need to simmer them for up to 30 minutes to get them soft.

If you are using canned chickpeas, drain and rinse them with water to cut the sodium (salt) content by almost a half. Rinse well in cold water to make them easier to digest and less gas-producing.

Quick soaking method.

This takes only 1 hour before cooking. Put the chickpeas in a large pot and cover them with plenty of water, bring to a boil and cook for 2 minutes. Turn the heat off, then cover and let the chickpeas soak for 1 hour or until softened.

Canned chickpeas are pre-cooked chickpeas. You can eat canned chickpeas straight out of the can! (Just be sure to rinse them off before chowing down to wash out excess sodium) Otherwise, you can roast them or turn them into any number of delicious dishes, like these here.

So whether you're soaking fresh chickpeas or using canned, don't throw away the 'juice'. That liquid is a valuable ingredient known as aquafaba. It makes an outstanding egg white substitute, somehow embodying the same viscous texture and ability to whizz into fluff.

By adding baking soda, you are increasing the pH of the water and making it more alkaline. This helps break down the pectin in the chickpeas which softens their skins better and faster. This is especially important when you are making hummus and want the creamiest consistency possible.

You can eat at least one serving (28 grams) of chickpeas per day. However, don't eat more than 70 grams a day since that can cause adverse side effects. If you consume too many chickpeas, some side effects you may get include bloating, nausea, and gas. It's important to remember that chickpeas should not be eaten raw.

Which is healthier, chickpeas or garbanzo beans? ›

Are there differences in nutrients between chickpeas and garbanzo beans? No, chickpeas and garbanzo beans do not have a nutritional difference, as they are the same type of legume.

No, chickpeas aren't considered inflammatory. Most healthcare providers consider chickpeas to be an anti-inflammatory food. This means they can help fight harmful inflammation in your body. They're also high in fiber and a good source of protein.

Tips & tricks for making the best roasted chickpeas!

I aim to finish up a batch by the second day for best texture and flavor. Store them at room temperature. Don't refrigerate these guys. They become chewy quickly!

My beans are not softening: If the beans are not softening, you may be using old beans, or your water is high in minerals (hard water). Add 1/4 teaspoon baking soda to the cooking water. If the beans are still hard after 2 hours of simmering on the stove, your beans may be too old.

At 15 minutes, they were firmer but still creamy. At 20 minutes they were very soft and creamy (but not mushy and without structure). The batch soaked without baking soda took 20 minutes to cook firmer chickpeas, and 25 minutes for creamier chickpeas.

I soak dried garbanzo beans/chickpeas overnight, rinse well, then cook beans in Instant Pot. Beans come out tender. Then I dry beans on towel, toss with olive oil, roast at 375 degrees on jelly roll pan for 60 minutes, stirring every 15 minutes.