Description
The chickpea is one of the oldest pulses of the Mediterranean, grown for millennia across the Middle East, North Africa and Italy. It is the star of hummus, farinata (or cecina) and pasta e ceci, one of my favourite dishes.
Dried chickpeas should be soaked for at least 12 hours, better 24, then simmered gently without salt, with a bay leaf and a piece of kombu seaweed, which makes them easier to digest. Add salt only at the end, or the skins stay tough. The cooking water, aquafaba, can be used instead of egg white.
Dried chickpeas should be soaked for at least 12 hours, better 24, then simmered gently without salt, with a bay leaf and a piece of kombu seaweed, which makes them easier to digest. Add salt only at the end, or the skins stay tough. The cooking water, aquafaba, can be used instead of egg white.
