These recipes are for Grandpa and his family. This category includes recipes from magazines, TV shows, newspapers, and other sources where I don’t have permission to republish the recipes, but still feels they are recipes that he may want to cook for himself at a later time.
Both silken or firm tofu works, however, I recommend using silken tofu for a smooth chewy texture. If you can not get tofu for whatever reason, you can replace it simply with water. The amount of water should be about 90% of the flour weight. You should aim for a dough firmness similar to your ear lobe. So do not add tofu or water all in one go. Rather add the tofu or water gradually, watching the consistency of the dough.
How to cook dango?
It is super easy too. Simply drop the dangos into boiling water. When cooked they float up to the top of the water. Then scoop them with a sieve and place the cooked dango into a bowl of cold water.
3, 4, or 5 on skewers? How many should be on a skewer?
It is traditionally 5. It originated from an anecdote when Emperor Godaigo washed his hands at Mitarashi. One big water bubble came out followed by four more water bubbles. Personally, when you you make Mitarashi dango at home, I don’t think the number matters. I bought the short skewers from a local supermarket and thought it is really cute to have just 3 on them.
What types of flour do I use for mitarashi dango?
This time, I bought a rice flour (more like granule?) called “Shiratamako” from a local Japanese grocery store. Also I often use rice flour that you can get from the supermarket international isle. The rice flour is a product of Thailand. There are red, blue and green writing packets. Make sure you get the green one.
Grill, fry or blow torch?
It depends what you have. Using a non-stick frying pan will be the easiest, though be careful not to burn your finger when you flip the dango skewers. Also you don’t need oil. I like the burnt mark made by a blow torch. It looks nicer but not much different in taste.
Ingredients
150gsilken tofu*1
100gShiratamako*2
Mitarashi Sauce
1tbssoy sauce
1tbsmirin
2tbssugar
1tbspotato starch
80mlwater
Instructions
To make the Mitarashi sauce, place all ingredients for the mitarashi syrup in a small saucepan over medium heat and stir constantly with a wooden spatula until the syrup becomes thick and clear. Set aside the sauce
Place the rice flour and silken tofu in a large bowl and mix well until it forms a dough.
Divide the dough into 4 equal portion.
Roll each dough into long cylinder shape and cut into 6 each.
Roll each dough into small round ball shape.
Boil some water in a pot or sauce pan and add the dango balls.
Once the dango raises to the surface of the water, scoop them out and put them into a bowl of cold water.
Thread 3 balls each onto a skewer.
Char or grill the surface of the balls on a frying pan then set aside. *3
Roll the skewers in the syrup to serve.
Notes
*1 If you can not access to fresh silken tofu, it can be replaced with 90% water of the flour amount.
*2 if you use rice flour, use same weight of tofu.
Cooking chickpeas from scratch is easy, they taste better and you get to control the texture. They can also be frozen or canned. That being said, canned chickpeas or garbanzo beans are readily available and we use them in our kitchen.
If you’re planning on making a dip or spread (like hummus), then having a batch of really soft cooked beans ready is perfect.
If you’re adding them to a salad or stew, the option to keep the beans more firm is nice. And if all of that isn’t enough to convince you, it’s ridiculously cheap and you will always know what’s added to the beans. You’ll be a chickpea star!
There’s more than one way to deal with dried chickpeas. I’m going to show you how to cook chickpeas on the stove, in a slow cooker or crockpot, and in a pressure cooker (like an Instant Pot).
Here are three methods we use in our kitchen. All three methods work really well and depending on your day you may find one that makes more sense for you.
After sharing the recipe, many of our readers asked about using a pressure cooker to cook chickpeas. I’ve added tips for pressure cooker chickpeas below.
Long soak and simmer on the stovetop, which takes about 10 hours or overnight plus 2 hours
Quick soak and simmer on the stove, which takes about 3 hours
In the Slow Cooker, 4 hours on high heat or 8 hours on low heat
In a pressure cooker (like an Instant Pot), about 1 hour
How Many Cups of Cooked Chickpeas Will 1 Cup of Dried Chickpeas Make?
Dried chickpeas triple in size when cooked (if not a little bit more). So 1 cup of dried chickpeas will make about 3 cups of cooked chickpeas.
Using the Stove to Cook Garbanzo Beans
Before cooking on a stovetop, you will need to soak the dried beans. Look through the dried beans and pick out anything that doesn’t look like a bean — sometimes a rock or something else from the bulk aisle sneaks in.
Now you can choose which soak method is best for you. As I mentioned above, we use both methods. It comes down to how much time we have or the time of day.
For example, if you have a late start and need the beans tomorrow, use the long soak method and soak the beans overnight. When you get up in the morning, you’ll have plump beans ready to cook. If you need the beans cooked asap, the quick soak is best.
For the long soak method, add the beans to a large bowl and cover them with several inches of water. As the beans rehydrate, they triple in size — adding plenty of water is key. Soak the beans for 8 hours or overnight. After soaking the beans, you can cook them (see how below).
For the quick soak method, add the beans to a large pot, cover them with several inches of water and bring them to a boil. Boil for 5 minutes then take the pot off of the heat and let the beans sit in the water for 1 hour. After soaking the beans, you can cook them (see how below).
To cook the soaked beans, add them to a large pot, cover the beans with several inches of water, and bring everything to a boil. Reduce the heat and simmer until they reach your desired tenderness, 1 ½ to 2 hours.
When simmering, you can keep the pot lid off or on, but slightly ajar (allowing some steam to escape while cooking). Beans simmered without a lid will be cooked, but firm (perfect for salads or chili).
Beans cooked with the lid on, but ajar, will be creamier, softer, and break apart more easily. These are perfect for hummus or dishes where you want the beans to break apart.
The beans can be cooked by themselves or with a few extras added in for flavor.
We love adding a bay leaf and a few garlic cloves. Adding a quarter of an onion, some carrot, or celery is also a great idea. We do this when cooking black beans, too. See our recipe for black beans here.
We add a generous pinch of salt when there are about 30 minutes left. Only add salt towards the end of cooking since adding it in the beginning can cause the beans to become a little tough.
Cooking Chickpeas in the Slow Cooker
Another option is to cook them in a slow cooker. The benefit of this is there is no soaking step — everything is added to the slow cooker you turn it on and walk away. Pretty easy.
Add 1 pound of dried chickpeas and 7 cups of water to a slow cooker. Cook on high for 3 to 4 hours or on low for 6 to 8 hours. Note that some of our readers have found this method to make very soft beans, so if you are looking for firmer beans, keep an eye on them towards the end of cooking.
Cooking Chickpeas in a Pressure Cooker
You can cook soaked and unsoaked chickpeas in a pressure cooker. Here are the details:
Soaked chickpeas: Add soaked chickpeas (from 1 pound dried) and 6 cups of water to the pressure cooker. Seal the lid and cook on High Pressure for 12 minutes, and then naturally release for 10 minutes. Vent the remaining pressure before opening the lid (you can tell when it is safe to open the cooker when the steam release valve drops). We recommend you read the user manual of your specific pressure cooker before using it.
Unsoaked chickpeas (my preferred method): Add 1 pound of dried chickpeas and 6 cups of water to the pressure cooker. Seal the lid and cook on High Pressure for 50 minutes, and then naturally release for 10 minutes. Vent the remaining pressure before opening the lid (you can tell when it is safe to open the cooker when the steam release valve drops). We recommend you read the user manual of your specific pressure cooker before using it.
When Are the Chickpeas Done?
Keep in mind that depending on how you plan to use the beans you may want them to be firmer or softer. If you are cooking chickpeas for hummus, you’ll want the beans to be soft.
On the other hand, if you plan to add the beans to a salad or stew, you may want them on the firmer side. If your chickpeas are still hard after the cooking time we suggest and you want them to be softer, continue to simmer them or cook in the slow cooker until soft.
How to Store Cooked Beans
Refrigerate cooked chickpeas in an airtight container or food-safe bag without additional liquid. Cooked beans will keep 3 to 4 days in the refrigerator.
To freeze cooked chickpeas, pat them dry then place them in a single layer on a baking sheet lined with parchment paper or foil. Slide the baking sheet into the freezer and wait until the beans are mostly frozen, about 30 minutes. Throw the beans into a freezer bag and store for up to 3 months.
How to Make Aquafaba
In recent years, aquafaba — or the liquid the chickpeas cook in — has become popular. Since it is starchy, it works wonders as an egg replacer. Those who don’t eat eggs have fallen head over heels for aquafaba! We use it in baking and to make vegan mayonnaise. We have shared a deep dive into this magical ingredient, but for now, I’ll briefly share how you can make aquafaba when cooking your own batch of chickpeas from scratch.
Soak the chickpeas as suggested above — use either the long or quick method.
Drain the soaked chickpeas, and then cook according to the stovetop directions in this article, but be more accurate when measuring the beans and cooking water. For 1 pound (2 cups) of chickpeas, you will need 8 cups of water. Do not use any salt or spices.
Once the chickpeas are cooked, turn off the heat and cover with a lid. Allow the beans to cool down in the cooking liquid. This step leaves extra starch in the liquid, which is what gives aquafaba its egg-like magical properties.
When cool, remove the chickpeas with a slotted spoon, and then bring the cooking liquid to a simmer and cook for another 30 to 45 minutes. In this time, the liquid should reduce and turn into a thicker, yellowish liquid resembling the liquid that comes out of canned chickpeas.
Allow the aquafaba to cool, and then store in the fridge for up to 5 days or freeze for months.
FAQ: How Do You Peel Chickpeas?
Since posting this recipe, many of you have asked us about the best way to peel chickpeas. Here are two methods:
Add the cooked chickpeas to a clean dishtowel, cover, and then roll the beans around until the skins fall away from the beans. Carefully pour the beans into a bowl of clean water, stir and wait as the skins float to the top. Skim away the skins and you are done. This might not get rid of all the skins, but it does a good job for most of them.
Add cooked chickpeas and baking soda to a skillet. Toss them around a bit, and then heat them over medium heat for a few minutes. Transfer the beans to a large bowl with cold water. Agitate the beans between your hands so that the skins begin to release. Wait as the skins float to the top. Skim away the skins and you are done. You will need to change the water a couple of times. (We learned this trick from America’s Test Kitchen who picked it up from Yotam Ottolenghi and Sami Tamimi’s cookbook, Jerusalem. The baking soda helps to break down the pectin in the beans, which makes it easier for them to be removed.) Use 1 ½ teaspoons baking soda for 2 cups cooked beans.
Easy Chickpea Recipes
Now that you know how to cook them, here’s some ideas for using them!
Roasted Red Pepper Hummus Recipe: How to make simple, creamy roasted red pepper hummus with sweet red bell peppers, canned chickpeas, garlic and tahini.
Easy Chickpea Salad with Lemon and Dill: An easy chickpea recipe with lemon, fresh dill, crisp cucumber and tomatoes that’s quick to make and can be made in advance.
Honey Roasted Chickpeas with Sea Salt: How to make crunchy roasted chickpeas with honey, cinnamon, and sea salt. We love how easy it is to make this honey roasted chickpea snack. They are so good that once you start eating them, it’s hard to stop.
There are four simple methods for cooking chickpeas. The first two make use of the stove, the third uses a slow cooker, and the fourth method uses a pressure cooker. We use all methods in our kitchen and the one we choose will usually depend on timing. The long soak allows you to get most of the prep time done overnight. The quick soak allows you to start with dried beans and finish with cooked in about 3 hours and the slow cooker is hands-off.
*If you use the slow cooker method, there is no need to soak the dried beans.
Makes approximately 7 cups cooked chickpeas
You Will Need
1 pound dried chickpeas (garbanzo beans)
Water
Salt, optional
Bay leaf, garlic cloves, onion or carrot, optional
Directions
Prepare Chickpeas
Look through the dried beans and pick out anything that doesn’t look like a bean — sometimes a rock or something else from the bulk aisle sneaks in. If you are using the stovetop to cook the beans, you need to soak the dried beans. There are two options: Long Soak and Quick Soak.
Long Soak Beans: Add dried beans to a large bowl and cover with several inches of water. As the beans rehydrate, they triple in size — adding plenty of water is key. Soak the beans for 8 hours or overnight. Drain and rinse.
Quick Soak Beans: Add the dried beans to a large pot, cover with several inches of water and bring to a boil. Boil for 5 minutes then take the pot off of the heat and let the beans sit in the water for 1 hour. Drain and rinse.
Cook Chickpeas – Stovetop
If using the stovetop, add the soaked, drained, and rinsed beans to a large pot. Cover with several inches of water and bring to a boil. Reduce the heat and simmer until they reach your desired tenderness, 1 ½ to 2 hours (see notes).
Cook Chickpeas – Slow Cooker
If using a slow cooker, add dried chickpeas and 7 cups of water to a slow cooker. Cook on high for 3 to 4 hours or on low for 6 to 8 hours. There is no need to soak the beans when using a slow cooker. Note that some of our readers have found this method to make very soft beans, so if you are looking for firmer beans, keep an eye on them towards the end of cooking.
Cook Chickpeas – Pressure Cooker
If using a pressure cooker, add 1 pound of dried chickpeas and 6 cups of water to the pressure cooker. Seal the lid and cook on High Pressure for 50 minutes, and then naturally release for 10 minutes. Vent the remaining pressure before opening the lid (you can tell when it is safe to open the cooker when the steam release valve drops). We recommend you read the user manual of your specific pressure cooker before using this method.
Adam and Joanne’s Tips
Stovetop Method: When simmering, you can keep the pot lid off or on, but slightly ajar (allowing some steam to escape while cooking). Beans simmered without a lid will be cooked, but firm (perfect for salads or chili). Beans cooked with the lid on, but ajar, will be creamier, softer, and will break apart more easily. These are perfect for hummus or dishes where you want the beans to break apart.
Adding Salt: You can add some salt, but only add salt towards the end of cooking since adding it in the beginning can cause the beans to become a little tough. We like adding a generous pinch of salt when there are about 30 minutes of cooking time left.
Adding baking soda: Baking soda is often added when cooking dried beans. Some say it can reduce the gassy effects of fresh beans since it binds to sugars and helps to break them down, making the beans easier to digest. If you plan to add baking soda, add about 1 tablespoon to the soaking water for the stovetop methods. If using a slow cooker, add 1/4 teaspoon along with the beans and water before turning the slow cooker on.
Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values.
If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste
Nutrition Per Serving: Serving Size 1/4 cup cooked beans / Calories 148 / Protein 8 g / Carbohydrate 25 g / Dietary Fiber 7 g / Total Sugars 4 g / Total Fat 2 g / Saturated Fat 0 g / Cholesterol 0 mg
Line a cookie sheet with parchment paper or a silpat mat and set aside.
In a large saucepan over medium heat, combine the sugar, water, corn syrup and salt and cook, stirring occasionally, just until the mixture starts to boil. Then clip a candy thermometer to the side of the pan and continue to cook without stirring until the temperature reaches 260 degrees F, about 8-10 minutes.
While the sugar mixture is cooking, beat the egg whites on high speed using a stand mixer with a paddle attachment until stiff peaks form.
Once the sugar mixture reaches 260 degrees, remove from heat and very slowly pour it in a thin, steady stream, over the egg whites while mixing on high speed. It should take about 2 minutes to pour the hot liquid over the egg whites, so go slow and don’t rush this step.
Continue to beat on high speed for another 5-8 minutes until the candy loses some of its glossiness and starts to hold its shape. You can stop mixing and test a small amount of candy by dropping a small spoonful of it onto the parchment paper to see if it holds its shape in a nice mound with nice swirls on top or if it melts down into a puddle. Continue to beat a minute or two longer if the divinity doesn’t hold its shape yet, test again.
Mix in the vanilla and the chopped pecans when the candy stays in a mound instead of melting into itself.
Using two spoons sprayed lightly with cooking spray, drop tablespoon size scoops of divinity onto the prepared baking sheet, using one spoon to scrape the hot candy off the other spoon. You will want to work quickly while the candy is still hot.
