Home Cooking 11

Looking for More Tender Garbanzos

beanman | Jun 3, 2005 02:28 PM

I made an indian dish last weekend and used Goya canned garbanzos. They simmered for 45 minutes or so to reduce and thicken the seasoning liquid. I was not pleased with the texture, a little hard. The garbanzos I get at indian restaurants are tender, easily mushed. What do I need to do different?

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