Natural Chick Peas White 12mm (Choley) 1kg

White chickpeas, also known as choley or kabuli chana, are a versatile legume used in various cuisines around the world. They are commonly used in Indian, Mediterranean, and Middle Eastern cooking. Here's how you can prepare white chickpeas:

Ingredients:

1 kg white chickpeas (choley or kabuli chana)

Water

Salt (optional)

Any additional seasonings or ingredients according to your recipe

Instructions:

Sort through the white chickpeas to remove any debris or stones. Rinse them under cold water in a fine-mesh strainer.

Soak the white chickpeas: You can do either a quick soak or an overnight soak.

Quick soak method: Place the chickpeas in a large pot and cover them with water. Bring to a boil and let boil for 2 minutes. Remove from heat, cover, and let sit for 1 hour.

Overnight soak method: Place the chickpeas in a large bowl and cover with water. Let them soak overnight, or for at least 6-8 hours.

Drain and rinse the soaked chickpeas.

Cooking:

Stovetop method: Place the soaked and drained chickpeas in a large pot and cover with fresh water. Bring to a boil, then reduce the heat to low and simmer, partially covered, for about 1 to 1.5 hours, or until the chickpeas are tender. Add more water if needed during cooking.

Pressure cooker method: Place the soaked and drained chickpeas in a pressure cooker and cover with water. Cook at high pressure for about 15-20 minutes. Allow the pressure to release naturally before opening the cooker.

Once the chickpeas are cooked to your desired tenderness, drain any excess water and season with salt or any other desired seasonings.

Serve the white chickpeas hot as a side dish, or incorporate them into curries, salads, hummus, soups, or other recipes as needed.