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.