To expand:
- soak dry chickpeas the night before (or rinse canned ones).
- fry the onions and garlic till onions are transparent.
- add diced tomatoes and a teaspoon of garam masala and simmer for 10 mins.
- put sauce and chickpeas and diced boiled sweet potatoes into a pressure cooker and cook for 10 mins. If you don’t have a pressure cooker, slow cooking for an hour also works.
10 min seems a bit too short for chickpeas soaked even overnight… or am I just doing something wrong?
Depends on your pressure cooker I guess? In India we would measure by whistles of the cooker :)
I did 40 mins but mostly because I wanted the sweet potatoes to disintegrate. 30 is generally okay for soaked chickpeas in my EPC.
Add a little baking soda to your soak water to help them cook all the way through. I only cook my chickpeas for twenty minutes when they’ve been treated this way.
Does this cause issues with taste at all (bitterness)? I imagine you wouldn’t want to reuse the water in that scenario as well, is that correct?
You drain and rinse them, then cook in fresh water. No issues with flavor at all.
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Expand on what? This isn’t how I make it?
Sorry, but some beginner cooks (like me) need a little more explicit step by step instruction.
I deciphered your recipe and wrote it more explicitly.
It’s not correct though? I can add more detailed steps if someone wants them (and I’ll edit my comment), but detailed step by step instruction isn’t the intent of this community so I didn’t think to provide them unless explicitly asked.
I don’t think they do those steps though.
For example I pressure cook unsoaked chickpeas for like 40 minutes instead of soaking sometimes. If you’re pressure cooking the onions no need to saute them first. Etc…
