Sami's Soaked and Sautéed Chickpeas
This remarkable technique, inspired by the culinary wisdom of Sami Tamimi's grandmother, transforms dried garbanzo beans into irresistibly tender chickpeas, perfect for smooth hummus or as a decadent addition to various dishes. The process begins with an overnight soak to hydrate the beans, followed by a unique method of sautéing the chickpeas with baking soda. This step alters the pH of the cooking water, softening the chickpeas more effectively and loosening their skins for an exceptionally creamy end product. As the chickpeas simmer, any floating skins are easily skimmed off, resulting in a batch that's not only quick to prepare but also ready for your next culinary creation.
N/A
Servings
400
Calories
3
Ingredients
Ingredients
Dried garbanzo beans
1 1/3 cups (Rinsed and soaked overnight)
Baking soda
1 teaspoon (To be mixed with chickpeas during sautéing)
Water
7 cups (For cooking the chickpeas)
Instructions
1
The night before you plan to cook, rinse the dried chickpeas thoroughly and place them in a large bowl. Cover the chickpeas with cold water, ensuring the water level is at least double their volume. Let the chickpeas soak overnight for at least 12 hours and up to 24 hours.
2
Once soaked, drain the chickpeas and set aside. In a large pot, heat over high heat and add the drained chickpeas along with the baking soda. Stir continuously for about 3 minutes. This step is crucial for breaking down the skins and allowing the baking soda to penetrate effectively.
3
After sautéing, carefully pour in 7 cups of water and bring the mixture to a rolling boil. Once boiling, reduce the heat to a gentle simmer. During this cooking phase, skim any foam and floating skins that rise to the surface for a clearer broth and smoother chickpeas.
4
Cook the chickpeas for a total of 10 to 40 minutes, depending on their freshness and type. Start checking for doneness after the first 10 minutes, then continue to check every 2 minutes thereafter. The chickpeas are ready when they are extremely tender, breaking apart easily when pressed between your fingers.
Nutrition Information
2g
Fat
60g
Carbs
20g
Protein
10g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the benefit of using Sami Tamimi's chickpea technique?
This technique transforms dried garbanzo beans into irresistibly tender chickpeas that are perfect for making smooth hummus or as a decadent addition to other dishes.
How long should the dried chickpeas be soaked?
The chickpeas should be soaked overnight for at least 12 hours and up to 24 hours.
Why is baking soda added to the chickpeas during the sautéing step?
Baking soda alters the pH of the cooking water, which helps soften the chickpeas more effectively and loosens their skins for an exceptionally creamy result.
How much water is needed for soaking the chickpeas?
You should cover the chickpeas with cold water so that the water level is at least double their volume.
How long do you sauté the chickpeas with baking soda?
The chickpeas should be sautéed with baking soda over high heat for approximately 3 minutes while stirring continuously.
How much water is used for the cooking phase of the recipe?
The recipe requires 7 cups of water for the cooking phase.
What is the total cooking time for these chickpeas?
The cooking time can range from 10 to 40 minutes, depending on the freshness and type of chickpeas used.
When should I start checking the chickpeas for doneness?
You should start checking for doneness after the first 10 minutes of simmering.
How often should I check the chickpeas after the initial 10 minutes?
After the first 10 minutes, you should continue to check the chickpeas every 2 minutes until they reach the desired tenderness.
How can I tell if the chickpeas are finished cooking?
The chickpeas are ready when they are extremely tender and break apart easily when pressed between your fingers.
Why should I skim the foam and floating skins during simmering?
Skimming off the foam and skins results in a clearer broth and smoother chickpeas for your final dish.
What heat setting should be used for the initial sauté?
The chickpeas should be sautéed with baking soda over high heat.
What is the nutritional value in terms of calories for this recipe?
One serving of these chickpeas contains approximately 400 calories.
How much protein is provided in this chickpea recipe?
This recipe provides 20g of protein.
What is the carbohydrate content of these chickpeas?
There are 60g of carbohydrates per serving.
Is this recipe suitable for a vegan diet?
Yes, this recipe is vegan-friendly as it uses only chickpeas, water, and baking soda.
How many ingredients are required for this recipe?
There are only 3 primary ingredients: dried garbanzo beans, baking soda, and water.
What is the fiber content of this dish?
This recipe contains 10g of fiber.
Who is the inspiration behind this specific chickpea method?
This method is inspired by the culinary wisdom of Sami Tamimi's grandmother.
What amount of dried garbanzo beans does this recipe call for?
The recipe calls for 1 1/3 cups of dried garbanzo beans.
What type of water should be used for the overnight soak?
The instructions specify using cold water for the soaking process.
Is the baking soda mixed with water before the sauté?
No, the baking soda is added directly to the drained chickpeas in the pot during the sautéing step.
Should the heat be kept high during the entire cooking process?
No, after the water reaches a rolling boil, the heat should be reduced to a gentle simmer.
What is the fat content of this chickpea recipe?
This dish contains 2g of fat.
Does this recipe include any sodium?
The nutritional data provided lists sodium as null, though baking soda does contain sodium.
Is there any sugar in this recipe?
No, the sugar content for this recipe is null.
Can I use these chickpeas for dishes other than hummus?
Yes, they are described as a decadent addition to various dishes beyond just hummus.
Does the recipe require rinsing the chickpeas before soaking?
Yes, you should rinse the dried chickpeas thoroughly before placing them in the soaking bowl.
What is the purpose of the initial rolling boil?
The rolling boil is the starting point of the cooking phase before reducing to a simmer to ensure even heat distribution.
How much baking soda is used in the recipe?
The recipe requires 1 teaspoon of baking soda.