Ceci fennel
by
58 recipes
Smart legumes
ingredients
servings
8
Chickpeas
500 oz
Laurel
4 leafs
Kombu seaweed
1 unit
single courses from Italy - Piemonte
Smart legumes
Smart legumes
ready in
14 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
This, rather than a recipe, is a clever idea to prepare legumes. How many of you take the ready ones for lack of time to prepare the dry ones? Yes, sometimes it happens to me too when I don't have the time to prepare, but when I have it, I prepare the whole package completely, which I then freeze already portioned for 150g inside the little bags ready for use. They thaw in two minutes under running water. With 500g of dried chickpeas I get 8 servings down, the black ones are beans made the same way
preparation
step 1
Soak the vegetables for 12 hours in plenty of water and baking soda. Change the water at least three times
step 2
After 12 hours, rinse the vegetables well and place them in a pan with plenty of water for cooking, which takes about two hours. If the soak is longer, cooking is halved. I also add laurel and seaweed for digestibility
step 3
Once cooked, I let them cool and then portion them and freeze them, so that they are always ready for use. This is not a little cunning, as you often find yourself rushing to prepare a meal at the last minute
step 4
I carry out this procedure for all types of dried legumes that require a 12-hour soak, except for the lentils that I leave only one hour to soak and then cook them for another hour or so.
