Chickpeas are a great source of protein and fiber. However, they have a light and transparent fur cape which often represent an obstacle to its consumption. This is because they cause abdominal distension and poor digestion. In addition, the skins can also be a visual nuisance to the tasting of a dish.
If we want or need to get rid of these skins at all costs, the truth is that peeling each legume individually can be too cumbersome and tedious. Luckily, there is a trick that allows remove the skin from chickpeas quickly and easily. With this method, you will be able to peel a kilo of chickpeas without too many problems.
The trick is to add baking soda. When we put the dried chickpeas to soak in water (it also works with beans and beans), we add a portion. This helps regulate the pH of the water, softens the chickpeas and causes the skins to virtually disintegrate while cooking, or float while boiling. The use of sodium bicarbonate also speeds up the cooking time.
The proper ratio is a tablespoon of baking soda for every 200 g of legume. After soaking the chickpeas overnight and discarding the water, we add, in a wide and deep saucepan, the clean legumes with the proportion of bicarbonate and enough water to cover them.
We take to a medium fire and cook from 20 to 40 minutes (depending on the size). We remove any foam that may arise on the surface and discard the skins that float, until chickpeas are tender, but not mushy. Once the desired point is achieved, we drain in cold water and they will be ready to use in the recipes we want.
Cover photo | Deryn Macey
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