But we hadn’t soaked the chickpeas overnight. There they were, still in their jar….
No problem!! We’ve had this happen before (see Using Dried Beans). It just means that we have to cook the chickpeas longer.
So we washed them well, covered them with cold water and brought them to a boil. With no salt, of course!
And after a couple of hours of simmering, tasted them.
They were still hard as rocks! So we cooked them some more. And tasted them again… no change.
Not willing to give up and race to the grocery store to buy canned chickpeas, we cooked them some more. And tasted them yet again…. Crunchy as ever.
And then my brilliant husband thought of the solution. He realized that the chickpeas had probably released a lot of minerals causing the water to be hard. He drained the chickpeas, put them in fresh cold water, brought them to a boil and Voila!!!.
Dinner impossible? I think not.
What made us suddenly neeeeeeeed to have chole? The Bread Baking Babes made naan. (Take a look at Tanna’s (My Kitchen in Half Cups) opening photo in her BBB naan post “Falling in LOVE …“.)
(Our chole recipe? It’s basically rogan josh made with chickpeas instead of meat….)
edit February 2010: If you have old dried chickpeas that refuse to soften, no matter how much cooking, add a bit of baking soda to the soaking water:
[A]fter washing the chickpeas well, we threw a bit of baking soda into their soaking water and left them to see what they would do overnight. [The next] morning, we drained and rinsed away all the soaking water, added new water and cooked the chickpeas. For only 30 minutes. And they were ready. […] Yes, indeed. If your chickpeas WON’T get soft no matter how many hours they are cooked, use a little baking soda in the soaking water!!