Chickpeas (Instead of Popcorn), Anyone?

It’s funny the things you can or cannot remember about your childhood. I can still recall a special outing to the cinema with my cousins and grandfather when I was really young. I don’t remember what we watched but I remember how excited I was about going to the movies. While I have basically no memory of the cinema itself, I remember how in awe I was of the multi-floor parking garage that we drove up. :-D Of course, my strongest memory of that outing is actually of the cone-shape newspaper package sold outside the cinema that contained a delicious treat – warm, salted, boiled chickpeas (garbanzo beans). That was what we snacked on at the movies back then, when popcorn was not yet available. Now, with most theaters boasting huge popcorn counters, one can rarely find this traditional snack anymore.

Fortunately, chickpeas (or “kacang putih” in Malay) is really easy to make at home, although it does require a little forethought as the beans will have to be presoaked. I agree it would be much easier to simply open a can of chickpeas but they just don’t taste quite the same as the real deal, IMO. If you’ve never eaten freshly-made chickpeas, give it a try once and you’ll know what I mean. True, making them from scratch does require a little time and effort, but I assure you they’ll be the best chickpeas you have ever tasted! :-)

When I craved this warm, salty, treat a couple of days ago, I was reminded of the pressure cooker (pc) that I had borrowed recently from close friends of ours, G & B. I’ve been thinking about getting a pc on and off for the past year, hoping it’ll help save some time in the kitchen. G & B kindly offered the use of their pc so I could “test-drive” it before taking the plunge. I was really excited to try it but at the same time, I felt extremely intimidated by this “alien” appliance, which requires me to learn a whole new way of cooking.

Determined to finally put the pc to use, I told myself, “I can do this. I don’t need Hubby here to hold my hand. I can figure out by myself what those directions mean…and if the pc blows up for whatever reason, I’m sure it just means that we’ll have a big mess to clean up. I’m don’t think we (Hubby was still at work, lucky him) will actually get hurt or anything.” *said a quick prayer* I started putting the pc together according to the manual and thought, “Hey, this really isn’t that hard!” :-D Next, I put all the ingredients in the pc, closed the lid, and turned on the heat. An hour later, I was snacking on the delicious, oh so tender chickpeas. I would like…mmmm(munching)…to say “I’m sold!” but I’m going to be a sensible….mmmm….gal and withhold my judgment until after…mmmmm…I make beef stew in it this weekend. Stay tuned!

2 cups dried chickpeas (garbanzo beans), picked over and rinsed
8 cups water
2 to 3 teaspoons table salt*
1 tablespoon oil (needed to control foaming in the pc)

*Start with the lower amount. Once the chickpeas are done and you find that you prefer them saltier, add the extra teaspoon (stir to mix) and let the chickpeas steep in the cooking liquid for another half hour or so.

In a 6-quart or larger pc, combine chickpeas, water, salt, and oil. Lock lid in place and bring pc to high pressure over high heat. Reduce heat just enough to maintain high pressure and cook for 30 to 32 minutes. Remove from heat and allow the pressure to come down naturally, 15 to 20 minutes. Check chickpeas for doneness (be careful when opening the lid – tilt it away from you to allow steam to escape safely). If not quite tender (which is really based on personal preference), replace but do not lock the lid and simmer until done. Happy snacking!!! Store leftovers in the fridge and reheat in the microwave.

Note: Since it was my first time using the pc and not knowing how it would perform, I played it safe and maintained high pressure for only 22 minutes. The beans were not as tender as I prefer, so I ended up simmering them for another 20 to 25 minutes. Next time, I will try maintaining pressure for 30 minutes. Bear in mind that if the beans are not tender enough, you can always cook them further until they are. However, if you overcooked the beans and they turn mushy, there’s basically nothing else you can do other than make er…soup? or hummus! :-D I referred to the cookbook Pressure Perfect by Lorna Sass for cooking the beans.

To make chickpeas without a pc
Presoak chickpeas in a large bowl filled with water for at least 8 hours or overnight. Drain and place the beans in a large pot. Add 10 cups water and salt* (minus oil) and bring to a boil over high heat. Then, lower heat and simmer until tender (adding more water if necessary), about 1 to 1 hour 30 minutes (again, based on your preference).