Ottolenghis Chickpea Cooking Method Recipes

21 MEDITERRANEAN CHICKPEA RECIPES THAT ARE NOT HUMMUS: HOW TO COOK CHICKPEAS

Steps:

• Soak the chickpeas. You can either soak them overnight or try the quick soaking method. To soak overnight, put the chickpeas in a large bowl and add plenty of water to cover the chickpeas by a good 3 inches. Set aside for 24 hours. For the quick soak method, put the chickpeas in a pot and add 6 cups of water. Bring to a boil and cook for 2 minute. Turn the heat off, cover and let the chickpeas soak for 1 hour. Drain.
• Stovetop Method. In a large cooking pot, put the chickpeas and 1 teaspoon of baking soda. Cook over medium-high heat, tossing constantly for about 3 to 4 minutes. Add 7 cups of water to cover the beans by several inches. Season with a big pinch of kosher salt (about 1 teaspoon or more if you like). Add the bay leaf and garlic. Bring to a boil, then turn the heat down and simmer, skimming off any foam or skins that float to the top. Chickpeas will cook anywhere from 40 minutes to 1 ½ hour or until tender (cooking time will vary depending on the type and freshness of the chickpeas).

OTTOLENGHI'S CHICKPEA COOKING METHOD

Steps:

• The night before, put the chickpeas in a large bowl and cover them with cold water at least twice their volume. Leave to soak overnight for at least 12 or up to 24 hours.
• The next day, drain the chickpeas. Place a large pot over high heat and add the drained chickpeas and baking soda. Cook for about three minutes, stirring constantly.
• Add the water and bring to a boil. Reduce heat to a simmer, and cook, skimming off any foam and any skins that float to the surface.
• The chickpeas will need to cook for 10 to 40 minutes, depending on the type and freshness, sometimes even longer. Start checking them after 10 minutes, and then check every 2 minutes after that. Once done, they should be very tender, breaking up easily when pressed between your thumb and finger.

YOTAM OTTOLENGHI'S ONE-POT ORECCHIETTE PUTTANESCA

Steps:

• 1. Put the first six ingredients and . teaspoon of salt into a large sauté pan, for which you have a lid, and place on a medium-high heat. Fry for 12 minutes, stirring every now and then, until the chickpeas are slightly crisp - you may need to turn the heat down a little if they start to colour too much. Remove one-third of the chickpeas and set aside to use as a garnish. 2. In a small bowl, combine the parsley, lemon zest, capers and olives. Add two-thirds of the parsley mixture to the saut. pan, along with the cherry tomatoes, sugar and caraway seeds, and cook for 2 minutes on a medium high heat, stirring often. Add the pasta, stock, ¾ teaspoon of salt and 200ml of water, and bring to a simmer. Reduce the heat to medium, cover with the lid and cook for 12-14 minutes, or until the pasta is al dente. 3. Stir in the remaining parsley mixture, drizzle with the remaining 2 tablespoons of oil and garnish with the fried chickpeas and a good grind of pepper.