Is there an easy way to get the skins off chickpeas? I have been removing
them one pea at a time and there has to be a better way. Ah, you might
have guessed, I'm not a very experenced cook. I cook often enough but I'm
always learning new things and find cooking very relaxing. Of
course peeling chickpeas can get old. Thanks.

Charles wrote:
> Is there an easy way to get the skins off chickpeas? I have been removing
> them one pea at a time and there has to be a better way. Ah, you might
> have guessed, I'm not a very experenced cook. I cook often enough but I'm
> always learning new things and find cooking very relaxing. Of
> course peeling chickpeas can get old. Thanks.


Boil the chickpeas first. Put them in cold water. Agitate a little
with your hand. Skins float to the top. Alternatively, toss the skins
in the blender when making hummus or leave them in the soup. I find the
taste and texture unobjectionable.

--Lia

Charles wrote:
> Is there an easy way to get the skins off chickpeas? I have been removing
> them one pea at a time and there has to be a better way. Ah, you might
> have guessed, I'm not a very experenced cook. I cook often enough but I'm
> always learning new things and find cooking very relaxing. Of
> course peeling chickpeas can get old. Thanks.


Boil the chickpeas first. Put them in cold water. Agitate a little
with your hand. Skins float to the top. Alternatively, toss the skins
in the blender when making hummus or leave them in the soup. I find the
taste and texture unobjectionable.

--Lia

On Mon, 15 Mar 2004 04:04:52 +0000, Julia Altshuler wrote:

> Charles wrote:
>> Is there an easy way to get the skins off chickpeas?
>
>
> Boil the chickpeas first. Put them in cold water. Agitate a little
> with your hand. Skins float to the top. Alternatively, toss the skins
> in the blender when making hummus or leave them in the soup. I find the
> taste and texture unobjectionable.
>
> --Lia

Thanks Lia, I didn't even know about the skins until I had made humus a
few times then I found a recipe that said to remove them. I think your
right, I don't think I can tell any difference with the skins on but I'll
try your technique the next time.

On Mon, 15 Mar 2004 04:04:52 +0000, Julia Altshuler wrote:

> Charles wrote:
>> Is there an easy way to get the skins off chickpeas?
>
>
> Boil the chickpeas first. Put them in cold water. Agitate a little
> with your hand. Skins float to the top. Alternatively, toss the skins
> in the blender when making hummus or leave them in the soup. I find the
> taste and texture unobjectionable.
>
> --Lia

Thanks Lia, I didn't even know about the skins until I had made humus a
few times then I found a recipe that said to remove them. I think your
right, I don't think I can tell any difference with the skins on but I'll
try your technique the next time.

Charles wrote:
>
> On Mon, 15 Mar 2004 04:04:52 +0000, Julia Altshuler wrote:
>
> > Charles wrote:
> >> Is there an easy way to get the skins off chickpeas?
> >
> >
> > Boil the chickpeas first. Put them in cold water. Agitate a little
> > with your hand. Skins float to the top. Alternatively, toss the skins
> > in the blender when making hummus or leave them in the soup. I find the
> > taste and texture unobjectionable.
> >
> > --Lia
>
> Thanks Lia, I didn't even know about the skins until I had made humus a
> few times then I found a recipe that said to remove them. I think your
> right, I don't think I can tell any difference with the skins on but I'll
> try your technique the next time.

Or try another method I've seen Bengali cooks use: place the cooked
chickpeas on half of a clean tea towel (the smooth sort). Fold the other
half of the towel over the peas and roll them around under the towel for
a couple of minutes. Put the chickpeas in cold water and the skins will
float to the top and can be skimmed away.

Charles wrote:
>
> On Mon, 15 Mar 2004 04:04:52 +0000, Julia Altshuler wrote:
>
> > Charles wrote:
> >> Is there an easy way to get the skins off chickpeas?
> >
> >
> > Boil the chickpeas first. Put them in cold water. Agitate a little
> > with your hand. Skins float to the top. Alternatively, toss the skins
> > in the blender when making hummus or leave them in the soup. I find the
> > taste and texture unobjectionable.
> >
> > --Lia
>
> Thanks Lia, I didn't even know about the skins until I had made humus a
> few times then I found a recipe that said to remove them. I think your
> right, I don't think I can tell any difference with the skins on but I'll
> try your technique the next time.

Or try another method I've seen Bengali cooks use: place the cooked
chickpeas on half of a clean tea towel (the smooth sort). Fold the other
half of the towel over the peas and roll them around under the towel for
a couple of minutes. Put the chickpeas in cold water and the skins will
float to the top and can be skimmed away.