raw chick peas anyone?
Money is really tight right now so, a few days ago, I decided to use up some old chickpeas that had been languishing in a jar on the kitchen shelf for months.
I put them in a flat dish and soaked them and drained them them until they sprouted a tiny bit. Then I cooked a few in a stew and put the uncooked ones away in the fridge.
Last night I made another chickpea stew. I added tomatoes and herbs and ladled it over a baked potato then settled down with my big fluffy cat to watch a film. Lovely hot potato, herby tomato sauce, fluffy cat and a decent film; what could go wrong?
I'd used the uncooked ones from the fridge. I had two mouthfuls before I realised they were nearly raw.
The fact that I'm still alive this morning shows that slightly sprouted raw chickpeas are not poisonous. Which is good because I haven't finished editing my book yet, and had I died due to poisonous pulses, my co-writer would have had a lot of work to do, and of course would have gained all the glory once the film rights to our book were announced!
I put them in a flat dish and soaked them and drained them them until they sprouted a tiny bit. Then I cooked a few in a stew and put the uncooked ones away in the fridge.
Last night I made another chickpea stew. I added tomatoes and herbs and ladled it over a baked potato then settled down with my big fluffy cat to watch a film. Lovely hot potato, herby tomato sauce, fluffy cat and a decent film; what could go wrong?
I'd used the uncooked ones from the fridge. I had two mouthfuls before I realised they were nearly raw.
The fact that I'm still alive this morning shows that slightly sprouted raw chickpeas are not poisonous. Which is good because I haven't finished editing my book yet, and had I died due to poisonous pulses, my co-writer would have had a lot of work to do, and of course would have gained all the glory once the film rights to our book were announced!
What a coincidence, I have chickpeas soaking; I'll make them tomorrow. I usually boil them until they're much softer. Then I cook them in a pan with garlic and olive oil for a few minutes, and have them with rice.
ReplyDeleteI love the dish!
Thanks for sharing, and glad you weren't poisoned!
Hee hee. Yes, I normally boil them. This time I thought I'd try sprouting them to reduce cooking time. Hmmm. reduced it too far though.
ReplyDeleteI love the idea of garlic and olive oil in the last few minutes. I'll try that thanks.
I've just eaten a muller yogurt that I left in the car for too many hours after buying it. Now I'm kind of wishing I hadn't. Remains to be seen what state I'll be in tomorrow.
ReplyDeleteGlad the chickpeas were okay.
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I hope you're ok. I expect you'll have eaten a few more friendly bacteria than you intended : )
ReplyDeleteGosh, you do need to be careful, don't you? I must try a few more chick pea recipes, though, myself.
ReplyDeleteHi Biddy,I'm using canned ones now, much safer : )
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