You may remember that I posted recently about ACP's marathon effort making hummus and falafel. You may remember that he meticulously measured EVERYTHING into 6 bowls. You may remember that he assiduously ignored my slapdash methods of measurement re using a cup and a bit per munching in the food processor.
Well, today he had soaked half that amount of chickpeas, so that involved 3 bowls (sigh, back of hand to forehead, sigh again).
However this time, he distributed them by hand and THEN weighed them. And then called me in to witness.
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| The three bowls respectively weighed 417g, 418g, 419g |
So the slapdash method DOES work! Strange how I never knew that ...
2 comments:
Is he using tinned chick peas or dried chick peas. If dried have you found an easy way to shell them.
Hi Catherine,
we buy dried chickpeas and soak them overnight in water with a teaspoon of baking soda. They have a skin that softens with soaking. It never occurred to me that they needed the skins removed - we use the food processor to whizz them up and the skins don't appear to be a problem.
Give it a try.
If I'm making a curry, I cook the chickpeas with all the spices for 30 minutes or so after soaking overnight. The skin isn't a problem when cooked.
Cheers, Marilyn
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