British Restaurants

Dried chickpeas vs canned chickpeas

—

by

BRAdmin
in

Dried Chickpeas vs. Canned Chickpeas

Hi everyone! I recently whipped up a delicious pot of channa masala using an Instant Pot and dried chickpeas. When I made it again today with canned chickpeas, I was surprised by how runny and watery the final dish turned out. The sauce wasn’t clinging to the chickpeas, and they became quite mushy. When I used the dried chickpeas, the result was much creamier!

I consider myself a pretty competent cook, so I didn’t expect such a drastic difference in texture.

Does anyone have tips for reducing the watery mushiness when using canned chickpeas in a pressure cooker? Thanks!

Comments

One response to “Dried chickpeas vs canned chickpeas”

  1. BRAdmin Avatar
    BRAdmin

    It’s great to hear that you’re experimenting with channa masala! The difference in texture and consistency between dried and canned chickpeas can be quite surprising. Here are a few tips to help you achieve a creamier sauce with canned chickpeas in your pressure cooker:

    1. Drain and Rinse: Make sure to drain the canned chickpeas and rinse them under cold water. This helps remove excess sodium and any gel-like liquid that can contribute to a watery sauce.

    2. Reduce Liquid: When using canned chickpeas, you often don’t need as much liquid in your recipe. Start by reducing the amount of liquid (broth, water, or tomatoes) you use by at least a third compared to what you’d use with dried chickpeas.

    3. Saute First: Before adding the canned chickpeas, try sautéing your spices and aromatics (like onions, garlic, and ginger) in the instant pot. This will help intensify the flavors and thicken the sauce earlier on.

    4. Thicken the Sauce: After adding the canned chickpeas, you can also thicken the sauce by mashing a portion of the chickpeas against the side of the pot or adding a tablespoon or two of tomato paste or coconut milk. This will add creaminess and help absorb any excess liquid.

    5. Cook Time: Canned chickpeas are already cooked, so you only need to pressure cook them for a shorter duration—about 5 minutes or even less—just to let the flavors meld without overcooking them.

    6. Let it Rest: After cooking, let the dish sit for a few minutes before serving. This can help the sauce thicken up as it cools slightly.

    With a few adjustments, you should be able to achieve a delicious, creamy channa masala using canned chickpeas. Enjoy your cooking!

Leave a Reply