food

We have purchased another can of chickpeas for emergencies and plan to boil them with salt when used. Ty for posting in this thread.

canned chickpeas taste a bit weird, texture is a bit weird, they're overpriced, but they're good for emergencies.

bulk soak dry chickpeas, cook, strain and separate into can-sized(?) 300g-ish portions, put in ziplock bags and put in the freezer (if you have one). theyn you can just dump thawed (or frozen even) peas straight into your dish, as quickly as using canned but cheaper and tastier and healthier

Fun fact: The liquid inside of a can of chickpeas (also known as aquafaba) Is chemically similar to egg whites.

You can whip it, add some spices, Cook it in a pan. and bam you’ve got vegan eggs.

Just rinse them before you use them.

all canned beans smell kinda funky to me before cooking tbh, after cooking though i only notice the difference in texture

I've only ever used canned chickpeas, I just rinse them before using them in cooking. The liquid has a bit of funk to it, but I've made vegan meringue and royal icing with it and the funk completely disappears.

i would describe the canned chickpea smell and taste as more eggy than fishy and i kinda love it. i think canned black beans are way more smelly before washing though. i've honestly never cooked from dry so the funk is probably just normal to me since i don't know the difference xD

I usually quick soak, boil the dry chickpeas for a few minutes then let them sit for a hour, then cook as normal. I don't really get canned much anymore but I would just rinse them.

I've never tried them straight out of the can, the have an odour but not what I'd describe as 'fishy' in anyway, but 10 mins simmering in a curry, chilli sauce etc and they taste as good as dried

I often strain the can so I have the Aquafaba(the chickpea liquid) in a container that I can then add back into the curry(doesn't really work with chilli) to thicken the sauce a bit

Pressure cooker, it’s still better if you soak them but if you don’t they’re still fine and just take longer to cook (like 30-45m at pressure). Same thing for dried beans and such

A cheap pressure cooker is like $30-50 and it’s the shit. Or you can get an instant pot or one of the knockoffs. They’re easier. they’re not as good for pressure because they typically hold lower pressure than a stovetop cooker but they’ll do the job, just slightly longer