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My $3 bag of dried chickpeas from Aldi made 9 meals and I almost gave up on day one
I soaked a pound of dried chickpeas overnight and then simmered them for about 90 minutes, and I got way more than the two cans I used to buy for $1.29 each. The weird part was the aquafaba, that goopy water from the pot, whipped up into a meringue that held its shape on a pie I brought to my neighbor's cookout in Toledo. I figured beans would be a hassle but now I keep a jar of the broth in the fridge for egg replacer. Has anyone tried freezing the cooked chickpeas in the liquid, or does that wreck the texture?
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drew_hart420d ago
That whipped aquafaba thing is wild, I read somewhere that it works because the chickpea water has proteins that trap air just like egg whites do. As for freezing, I heard you should freeze the beans in their liquid so they don't dry out or get all mealy on you. Takes this with a grain of salt though, I've only done it a couple times.
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