How to cook black chickpeas?
Before cooking the chickpeas, they should be soaked to soften for approximately 24 hours. When soaked they lose a lot of color but it does not dye the water as much. Its final appearance is similar to that of lentil soup or red bean soup. It is advisable to remove the skin, which comes off easily during the first cooking, and cook for two hours. Although it may feel hard on the outside, you will see that it is very creamy on the inside. As they are quite creamy, it is advisable to lower the flame when they are almost ready, this will prevent them from burning.
Black chickpea: characteristics and tips for cooking it
The black chickpea is a type of chickpea that is not very popular in the Western region and belongs to the Desi variety. However, as the saying goes, "in everything cooked there is always a black chickpea," so its preparation is something familiar to the one we already know. It is mostly found in Indian and Italian dishes such as ravioli, purees, soups, breads and rolls. It has some differences with traditional chickpeas, in addition to its color, and when cooking it it is important to know its cooking point.
SEE THE BLACK CHICKPEA IN STORE
Differences between black chickpea and other chickpea varieties
The black chickpea is a small grain with black skin, but yellowish on the inside. Its appearance is not completely round since it has different angles in its shape. Its flavor is a little sweeter than traditional chickpeas. It differs from gulabi chickpeas in that the latter are larger, smoother and rounder. And Kabuli chickpeas because these are equally large and rounded. Their main differences are accentuated in their physical appearance rather than in their nutritional part.
The black chickpea is rich in protein, starch and oleic and linoleic acid, and also has fiber and calories. As it does not contain all the essential amino acids, it is important to combine it with rice, pasta or some meat.
How to cook black chickpeas?
Before cooking the chickpeas, they should be soaked to soften for approximately 24 hours. When soaked they lose a lot of color but it does not dye the water as much. Its final appearance is similar to that of lentil soup or red bean soup. It is advisable to remove the skin, which comes off easily during the first cooking, and cook for two hours. Although it may feel hard on the outside, you will see that it is very creamy on the inside. As they are quite creamy, it is advisable to lower the flame when they are almost ready, this will prevent them from burning.
How to cook black chickpeas?
Before cooking the chickpeas, they should be soaked to soften for approximately 24 hours. When soaked they lose a lot of color but it does not dye the water as much. Its final appearance is similar to that of lentil soup or red bean soup. It is advisable to remove the skin, which comes off easily during the first cooking, and cook for two hours. Although it may feel hard on the outside, you will see that it is very creamy on the inside. As they are quite creamy, it is advisable to lower the flame when they are almost ready, this will prevent them from burning.
