Best 2 Ottolenghis Chickpea Cooking Method Recipes
**Indulge in a Culinary Journey with Ottolenghi's Chickpea Masterpieces: A Symphony of Flavors, Textures, and Culinary Techniques**
Embark on a tantalizing culinary adventure as we delve into the realm of Ottolenghi's creative chickpea artistry. This article presents a captivating collection of recipes that transform the humble chickpea into a culinary symphony of flavors, textures, and innovative cooking techniques. From vibrant salads and hearty soups to delectable fritters and satisfying stews, each recipe showcases the versatility and boundless possibilities of this nutritious legume. Let Ottolenghi's culinary magic guide you as you explore these delectable dishes, designed to tantalize your taste buds and leave you craving more. Dive into the vibrant world of Ottolenghi's chickpea creations, and discover a newfound appreciation for this culinary gem.
OTTOLENGHI'S CHICKPEA COOKING METHOD
This is Yotam Ottolenghi's method for cooking chickpeas, which he learned from his friend Sami Tamimi's grandmother. Some people like to use this method to cook chickpeas for hummus, because it makes the skins very soft, and this results in a smoother hummus. The chickpeas are sautéed with baking soda for a few minutes, before dumping in the water to simmer the chickpeas. The baking soda makes the water more alkaline, which softens the chickpeas more quickly by weakening their pectic bonds. Also, sautéing the chickpeas with the baking soda before adding water adds a friction which helps break down the skins and gets the baking soda to penetrate the skin better. This allows them to cook much faster and puree smoother. NOTE - "preparation time" includes soaking time. This method also loosens and removes the skins on the chickpeas, so if your goal is to have whole, intact chickpeas for a recipe, this is not a good method to use.
Provided by xtine
Categories Beans
Time 12h40m
Yield 4 cups
Number Of Ingredients 3
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.
HUMMUS FROM 'JERUSALEM'
There's a lot of unattended prep time in this recipe from Yotam Ottolenghi for hummus, which was featured in The Times in 2013. The unusual yet helpful addition of baking soda speeds the process. Cooking the chickpeas with baking soda softens them, allowing for less time on the stove as well as a smoother, creamier finished product. (If you find that your hummus is too stiff, loosen it with a little water.) A plate of this hummus served with fresh pita, chopped olives and pine nuts makes for a perfect lunch.
Provided by Julia Moskin
Categories dips and spreads
Time 45m
Yield About 2 cups
Number Of Ingredients 7
Steps:
- Put chickpeas in a large bowl and cover with cold water at least twice their volume. Leave to soak overnight.
- The next day, drain chickpeas. In a medium saucepan, combine drained chickpeas and baking soda over high heat. Cook for about 3 minutes, stirring constantly. Add 6 1/2 cups water and bring to a boil. Cook at a simmer, skimming off any foam and any skins that float to the surface, from 20 and 40 minutes, depending on the type and freshness. Once done, they should be very tender, breaking easily when pressed between your thumb and finger, almost but not quite mushy.
- Drain chickpeas. You should have roughly 3 cups (600 grams) now. Place chickpeas in a food processor and process until you get a stiff paste. Then, with the machine still running, add tahini paste, lemon juice, garlic and 1 1/2 teaspoons salt. Slowly drizzle in ice water and allow it to mix for about 5 minutes, until you get a very smooth and creamy paste.
- Transfer hummus to a bowl, cover surface with plastic wrap, and let it rest for at least 30 minutes. If not using immediately, refrigerate until needed, up to two days. Remove from fridge at least 30 minutes before serving.
Nutrition Facts : @context http, Calories 645, UnsaturatedFat 32 grams, Carbohydrate 56 grams, Fat 40 grams, Fiber 14 grams, Protein 25 grams, SaturatedFat 5 grams, Sodium 409 milligrams, Sugar 7 grams
Tips:
- Choose dried chickpeas that are firm and plump, without any wrinkles or blemishes.
- Soak the chickpeas overnight in plenty of cold water. This will help to soften them and reduce the cooking time.
- Rinse the chickpeas well before cooking.
- Use a large pot to cook the chickpeas, as they will expand as they cook.
- Add plenty of water to the pot, as the chickpeas will absorb a lot of liquid.
- Bring the chickpeas to a boil, then reduce the heat to low and simmer for 1-2 hours, or until they are tender.
- Skim off any foam that forms on the surface of the water during cooking.
- Once the chickpeas are cooked, drain them and rinse them with cold water.
- The chickpeas can be used immediately or stored in the refrigerator for up to 3 days, or in the freezer for up to 6 months.
Conclusion:
Cooking chickpeas from scratch is a simple and rewarding process. By following these tips, you can ensure that your chickpeas are perfectly cooked and ready to use in a variety of dishes. Chickpeas are a versatile and nutritious ingredient that can be used in a variety of dishes, from soups and stews to salads and curries. They are also a good source of protein, fiber, and iron. So next time you're looking for a healthy and delicious addition to your meal, reach for a handful of chickpeas.
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