I was supposed to make a Chickpea salad for lunch this afternoon, but after a crazy day, I forgot to soak the chickpeas overnight. I went all hormonal on my mom, yelling and stomping and sulking (all of this packed into a tense 5 minutes, typical me) blaming the entire world for my suffering.
(Remember, soaking legumes overnight reduces the cooking time drastically, saving fuel and time)
After I calmed down a little, she taught me this quick fix for my problem.
If you have forgotten to soak chickpeas, or any legume for that matter that needs an overnight soak, this might help you.
– Heat some water to soak the chickpeas in. You should see those tiny bubbles sticking to the side of the pan.
– Dry roast the chickpeas in a pan over medium heat till it feels warm to the touch. Don’t over-do it though.
– Place the chickpeas in an insulated casserole dish ( or as we call it in India, a ‘hot pack’). If you do not have a casserole dish, then any heavy bottomed vessel will do. Be sure to cover it with a fitting lid to contain the steam.
– Drown the chickpeas in the hot water.
– Seal the container.
– Set aside for about an hour. In an insulated casserole, the chickpeas should soak in an hour. In any other container, it may take about 2-3 hours.
You’ll know that the chickpeas are soaked well, when you try to pinch one between your nails and it goes right through without too much trouble.
That’s it! Drain, rinse (to wash out any phytic acid that leached into the soaking water), and pressure cook them as usual and add to any recipe you intended to make. The whole affair was done in a little more than an hour!
That’s when I realized, Mothers do REALLY have a solution for everything. And they don’t tell you all they know all at once, because I think that even they don’t have a clue about how much they know. They drop in like superheroes in times of distress, and save the day!