Nutrient-Rich Chickpeas: The Easy Rice Cooker Method
Unlock the secrets to perfectly cooked chickpeas using your rice cooker! Learn soaking times, health benefits, and delicious snack ideas.
Discover a simple and effective way to cook nutrient-packed chickpeas using your rice cooker. From healthy snacks to creamy soy milk, explore the versatile deliciousness of chickpeas.
Main Ingredients
- 2 cups chickpeas
Cooking Instructions
Step 1
Begin by soaking the fresh chickpeas in cold water. Rinse the chickpeas thoroughly under running water, then cover them with plenty of cold water and let them soak for at least 6 hours. For convenience, I usually soak them overnight. Adequate soaking is crucial for tender, perfectly cooked chickpeas.
Step 2
The soaked chickpeas can be prepared in various ways. Today, we’ll focus on the rice cooker method. I’ll also be using a special appliance called ‘Oko’ for some of the chickpeas. Using a rice cooker significantly saves time and effort, making the cooking process much more manageable.
Step 3
If using the ‘Oko’ appliance, first place the soaked chickpeas and water into the cooker. Then, select the ‘Cheonggukjang Fermentation’ setting. This cooking cycle takes approximately 3 hours. The Oko excels at making chickpeas incredibly soft and tender.
Step 4
The remaining soaked chickpeas will be cooked in a regular pot. Place the chickpeas in the pot, cover with a lid, and bring to a boil over high heat for about 20 minutes. Be sure to stir occasionally to prevent sticking.
Step 5
As the chickpeas begin to boil, skim off any foam that rises to the surface. Now it’s time to season them. For 2 cups of chickpeas, about 0.5 tablespoon of salt is generally recommended. However, this is just a guideline, so adjust the salt to your personal taste. Once seasoned, cover the pot again and simmer over medium heat for about 40 to 50 minutes, or until the chickpeas are completely tender and soft.
Step 6
Here are the chickpeas after being carefully cooked for an extended period. Each bean is wonderfully tender and perfectly cooked, boasting a lovely sheen.
Step 7
After 3 hours, the chickpeas cooked in the Oko are also ready. You’ll notice the skins have naturally peeled off, and some beans are slightly split from being so tender. The Oko-cooked chickpeas are so soft that they’re ideal for blending into a nutritious soy milk rather than eating as a snack on their own.
Step 8
Blend the Oko-cooked chickpeas in a mixer until smooth. You’ll achieve a wonderfully creamy and nutty soy milk with a perfectly smooth texture. For an even thicker consistency, you can make it into a porridge-like dish for a satisfying meal. With a touch of lemon juice, olive oil, or sesame oil, these can transform into delicious hummus, perfect for spreading on bread or dipping vegetables. I enjoy a glass of this chickpea soy milk in the morning; it’s filling, nutritious, and helps start the day with energy.
Step 9
The chickpeas cooked in the pot retain their shape better, making them excellent for snacking directly. They have a wonderfully subtle, nutty flavor, reminiscent of chestnuts – a delightful taste that makes them hard to resist.
Step 10
Chickpeas have a mild flavor, lacking the strong ‘beany’ taste found in some legumes. Their nutty, creamy texture makes them enjoyable for everyone. They also offer numerous health benefits, including helping to lower cholesterol levels. With their delicious taste and health advantages, chickpeas are a fantastic addition to a regular diet. It’s wise to incorporate them consistently.
