Canned chickpeas are a staple ingredient in many cuisines, offering a convenient and nutritious way to add protein, fiber, and flavor to various dishes. However, many people are unsure about how to cook canned chickpeas properly, which can lead to a less-than-desirable texture and flavor. In this article, we will delve into the world of canned chickpeas and explore the best ways to cook them to achieve optimal results.
Understanding Canned Chickpeas
Before we dive into the cooking process, it’s essential to understand what canned chickpeas are and how they are processed. Canned chickpeas are cooked chickpeas that have been packed in a liquid, usually water or saltwater, and sealed in a can or jar. The canning process involves heating the chickpeas to a high temperature to kill off any bacteria and extend their shelf life.
Canned chickpeas are available in various forms, including:
- Whole chickpeas
- Chickpea puree
- Chickpea paste
- Marinated chickpeas
Each type of canned chickpea has its unique characteristics and uses in cooking.
The Benefits of Canned Chickpeas
Canned chickpeas offer several benefits that make them a popular choice among cooks:
- Convenience: Canned chickpeas are quick and easy to use, eliminating the need to soak and cook dried chickpeas.
- Long shelf life: Canned chickpeas can be stored for up to 5 years, making them a great pantry staple.
- Nutritious: Canned chickpeas are a good source of protein, fiber, and various vitamins and minerals.
- Versatile: Canned chickpeas can be used in a wide range of dishes, from salads and stews to curries and dips.
Cooking Canned Chickpeas: The Basics
Now that we’ve covered the basics of canned chickpeas, let’s move on to the cooking process. Cooking canned chickpeas is relatively straightforward, but there are a few things to keep in mind to achieve the best results.
Draining and Rinsing
Before cooking canned chickpeas, it’s essential to drain and rinse them. This step helps to remove excess sodium and preservatives that may be present in the canning liquid.
To drain and rinse canned chickpeas:
- Open the can and pour the chickpeas into a colander or fine-mesh strainer.
- Rinse the chickpeas under cold running water to remove excess sodium and preservatives.
Heating Canned Chickpeas
Once the chickpeas are drained and rinsed, they can be heated in a variety of ways. Here are a few methods:
- Microwave: Place the chickpeas in a microwave-safe bowl and heat on high for 30-60 seconds.
- Stovetop: Place the chickpeas in a saucepan and heat over low-medium heat, stirring occasionally, until warmed through.
- Oven: Place the chickpeas in a baking dish and heat in a preheated oven at 350°F (180°C) for 10-15 minutes.
Adding Flavor
Canned chickpeas can be quite bland on their own, so it’s essential to add flavor to make them more palatable. Here are a few ways to add flavor to canned chickpeas:
- Garlic and herbs: Saute garlic and herbs, such as parsley or cilantro, in olive oil and add to the chickpeas.
- Spices: Add spices, such as cumin or paprika, to the chickpeas for added flavor.
- Lemon juice: Squeeze fresh lemon juice over the chickpeas for a burst of citrus flavor.
Cooking Canned Chickpeas for Specific Dishes
While the basic cooking method for canned chickpeas is straightforward, there are some variations to keep in mind when cooking them for specific dishes.
Hummus
When making hummus, it’s essential to cook the chickpeas until they are very soft and mushy. To do this:
- Drain and rinse the chickpeas.
- Place the chickpeas in a saucepan and add enough water to cover them.
- Bring the water to a boil, then reduce the heat and simmer for 10-15 minutes, or until the chickpeas are very soft.
- Drain the chickpeas and let them cool.
- Blend the chickpeas with tahini, lemon juice, garlic, and olive oil to make hummus.
Salads
When adding canned chickpeas to salads, it’s best to cook them briefly to warm them through. To do this:
- Drain and rinse the chickpeas.
- Place the chickpeas in a saucepan and add a tablespoon of olive oil.
- Heat the chickpeas over low-medium heat, stirring occasionally, until warmed through.
- Add the chickpeas to the salad and toss to combine.
Curries
When making curries with canned chickpeas, it’s essential to cook them in the curry sauce to absorb the flavors. To do this:
- Drain and rinse the chickpeas.
- Add the chickpeas to the curry sauce and simmer for 10-15 minutes, or until the chickpeas are coated in the sauce.
- Serve the curry over rice or with naan bread.
Tips and Variations
Here are a few tips and variations to keep in mind when cooking canned chickpeas:
- Use a pressure cooker: Cooking canned chickpeas in a pressure cooker can significantly reduce the cooking time.
- Add aromatics: Saute onions, garlic, and ginger before adding the chickpeas for added flavor.
- Use different spices: Experiment with different spices, such as cumin, coriander, and paprika, to add unique flavors to the chickpeas.
| Cooking Method | Cooking Time | Result |
|---|---|---|
| Microwave | 30-60 seconds | Quick and easy, but may result in uneven heating. |
| Stovetop | 5-10 minutes | Allows for easy addition of aromatics and spices. |
| Oven | 10-15 minutes | Results in even heating and can be used for large quantities. |
In conclusion, cooking canned chickpeas is a straightforward process that requires some basic knowledge and techniques. By understanding the benefits and characteristics of canned chickpeas, as well as the various cooking methods and tips, you can unlock the full potential of this versatile ingredient and create delicious and nutritious dishes.
What are the benefits of cooking canned chickpeas?
Cooking canned chickpeas can enhance their texture and flavor, making them more palatable and versatile for various recipes. Canned chickpeas are pre-cooked, but they can still be quite firm and bland straight from the can. By cooking them, you can break down some of the cell walls, making them softer and more easily digestible.
Additionally, cooking canned chickpeas allows you to add aromatics and spices, which can greatly improve their flavor. This is especially useful if you’re using chickpeas in dishes where they’re the main ingredient, such as hummus or salads. By cooking them, you can bring out their natural sweetness and add depth to your recipes.
How do I cook canned chickpeas on the stovetop?
To cook canned chickpeas on the stovetop, start by draining and rinsing them with water. Then, place them in a saucepan with some aromatics like onion, garlic, and bay leaves. You can also add some spices or herbs to taste. Add enough liquid to cover the chickpeas, such as water or broth, and bring the mixture to a boil.
Once boiling, reduce the heat to a simmer and let the chickpeas cook for 20-30 minutes, or until they’re tender and have absorbed some of the flavors. You can also add some acidity like lemon juice or vinegar to help break down the cell walls and make the chickpeas softer. Season with salt and pepper to taste, and serve hot or let cool for later use.
Can I cook canned chickpeas in a pressure cooker?
Yes, you can cook canned chickpeas in a pressure cooker, which can significantly reduce the cooking time. To do this, place the chickpeas in the pressure cooker with some aromatics and spices, and add enough liquid to cover them. Close the lid and set the valve to “sealing”. Cook the chickpeas for 5-10 minutes, or until they’re tender and have absorbed some of the flavors.
Using a pressure cooker can help break down the cell walls of the chickpeas more efficiently, making them softer and more easily digestible. However, be careful not to overcook them, as this can make them mushy and unappetizing. Once cooked, let the pressure release naturally before opening the lid and seasoning with salt and pepper to taste.
How do I cook canned chickpeas in the oven?
To cook canned chickpeas in the oven, start by preheating your oven to 375°F (190°C). Then, place the chickpeas in a baking dish with some aromatics and spices, and add enough liquid to cover them. Cover the dish with aluminum foil and bake for 30-40 minutes, or until the chickpeas are tender and have absorbed some of the flavors.
You can also add some acidity like lemon juice or vinegar to the chickpeas before baking, which can help break down the cell walls and make them softer. Once cooked, remove the foil and let the chickpeas cool slightly before serving. You can also use the oven to roast the chickpeas, which can add a nice crispy texture to them.
Can I cook canned chickpeas in a microwave?
Yes, you can cook canned chickpeas in a microwave, which can be a quick and convenient option. To do this, place the chickpeas in a microwave-safe dish with some aromatics and spices, and add enough liquid to cover them. Cover the dish with a microwave-safe lid or plastic wrap and cook on high for 3-5 minutes, or until the chickpeas are tender and have absorbed some of the flavors.
However, be careful not to overcook the chickpeas in the microwave, as this can make them mushy and unappetizing. Also, make sure to stir the chickpeas halfway through cooking to ensure even heating. Once cooked, let the chickpeas stand for a minute before serving.
How do I store cooked canned chickpeas?
Cooked canned chickpeas can be stored in the refrigerator for up to 5 days or frozen for up to 6 months. To store them in the refrigerator, let the chickpeas cool completely before transferring them to an airtight container. Make sure to press out as much air as possible before sealing the container to prevent spoilage.
To freeze the chickpeas, let them cool completely before transferring them to an airtight container or freezer bag. Make sure to press out as much air as possible before sealing the container or bag to prevent freezer burn. When you’re ready to use the chickpeas, simply thaw them overnight in the refrigerator or reheat them in the microwave or on the stovetop.
Can I reuse the liquid from cooked canned chickpeas?
Yes, you can reuse the liquid from cooked canned chickpeas, which is often referred to as “aquafaba”. Aquafaba can be used as a substitute for eggs or dairy products in recipes, and it’s also a good source of protein and fiber. To reuse the liquid, simply strain it through a cheesecloth or fine-mesh sieve to remove any solids.
You can then use the aquafaba in recipes like meringues, mayonnaise, or cakes. You can also use it as a thickening agent in soups or stews. Make sure to store the aquafaba in the refrigerator for up to 5 days or freeze it for up to 6 months.