so, i cooked some chickpeas today and i used the trick where you add a paste of flour, salt, and baking soda to the soaking water. you then rinse the peas well and cook as per normal (i usually toss in any dying herbs in the fridge and an onion or some garlic).
(for anyone who wants to try, it's a pound of chickpeas:2 T flour: 2 T salt: 2 t. baking soda)
well, much to my amazement, the trick totally works. they cooked so much faster and they are so much better than they have ever been before. they are like butter. seriously.
can anyone explain to me why this works? i was skeptical but now i'm totally converted.
by Jen Wheeler | At Christmas time, there are cookies galore, but true dessert lovers still crave something more substantial...