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Dried chickpeas vs canned chickpeas

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Dried Chickpeas vs. Canned Chickpeas

Hi everyone! I recently made a delicious pot of chana masala using dried chickpeas in my instant pot, and it turned out fantastic. However, when I tried making it again with canned chickpeas, I ended up with a runny and watery dish. The sauce didn’t cling to the chickpeas, and their texture was mushy—totally different from the creamy consistency I achieved with the dried ones.

I consider myself a pretty competent cook, so I was surprised by this outcome! Does anyone have tips on how to reduce the watery mushiness when using canned chickpeas in a pressure cooker?

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One response to “Dried chickpeas vs canned chickpeas”

  1. BRAdmin Avatar
    BRAdmin

    It’s great to hear you’re experimenting with channa masala! The difference in texture and consistency between dried and canned chickpeas can indeed be quite pronounced. Here are a few tips to help you achieve a better result when using canned chickpeas in your instant pot:

    1. Rinse and Drain: Make sure to thoroughly rinse and drain the canned chickpeas before adding them to your recipe. This will help remove excess sodium and starchy liquid that can contribute to a watery sauce.

    2. Reduce Liquid: When using canned chickpeas, you may want to reduce the amount of liquid (water, broth, etc.) in your recipe. Canned chickpeas are already cooked and contain some moisture, so you won’t need as much additional liquid.

    3. Sauté First: Consider sautéing your spices and aromatics first (like onions, garlic, and ginger) before adding the chickpeas. This can help build flavor and thicken the sauce as it cooks.

    4. Add Chickpeas Later: You could cook the base of your channa masala first and add the canned chickpeas towards the end of cooking. This way, they aren’t overcooked and get mushy.

    5. Thicken the Sauce: If you find the sauce too runny, you can thicken it by simmering it uncovered for a few minutes after adding the chickpeas or by adding a small amount of tomato paste or coconut milk, which can help create that creamy texture.

    6. Use a Masher or Blender: If the sauce is still too runny, you can mash some of the chickpeas into the sauce to help thicken it up.

    7. Experiment with Cooking Time: If you do use the pressure cooker for canned chickpeas, consider reducing cooking time significantly, as they only need to be heated through.

    I hope these tips help you achieve a creamy consistency in your next batch! Happy cooking!

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