We use a good many chickpeas and we always prefer the dried over the canned. I soak them 24 hours in lightly salted water and usually simmer them on top of the stove instead of using the pressure cooker.
Friday afternoon I put some on to soak and had planned to cook them yesterday and make hummus for a snack. I wanted to make this recip and although it’s called a “Breakfast Bowl”, I thought it looked more like something we would have for a light meal. My plan yesterday had been to have a big breakfast, then to have this around 3 p.m. but the tomato soup and toasted cheese sandwiches won out.
Yesterday afternoon, I drained the soaking chickpeas, poured them into a zipper bag and stuck them in the fridge to cook today. This morning as I was reading Facebook, I came across a post where a lady had cooked the chickpeas in the sous vide at 191 for 3 hours and she said they were the best she had ever made. BINGO! I grabbed my chickpeas out of the fridge, stuck them in the sous vide, though I’m cooking mine for 3.5 hours since they were just out of the fridge and cold.
Can’t see much but I have the sous vide in the container of water and then wrapped in a beach towel to keep the heat in – just a little insulation since we keep our thermostat at about 66 during the day and the laundry room is right off the garage and it probably stays a few degrees cooler than the thermostat in the hallway.
I added a bit of baking soda as I had read the other day that if I add baking soda, I shouldn’t have to peel the skin off the chickpeas. I’m not sure about that but I’ll try it.
The beans are now cooked and they seem to be cooked perfectly. I’m not going to make the hummus til tomorrow . . we’ll see how it turns out with the skins being left on.
Sheryl says
…You had me until I saw raw eggs in that breakfast bowl. I can’t even look at undone eggs. The rest of the recipe looks good.
judy.blog@gmail.com says
It’s a soft boiled egg. Hard boil it or even leave it out. I like soft boiled but I don’t eat the whites – ever if I can help it.
Cindy F says
That looks like a great recipe! I bookmarked it to try someday.
Amy M says
I have been cooking my chickpeas in my instant-pot… no soaking, no peeling… I add a bay leaf, a littlle salt, pepper, onion and garlic powder and cook on high 40 minutes and done! I use mine for salads so like them a bit al dente. cook 5 minutes longer if you want for hummus or such. I have never heard of peeling them so cant speak to that but I find these so tasty and easy. Looking forward to seeing how yours turn out in the sous vide