I Added A Baking Staple To My Chickpeas, And It Made Them Silkier And Creamier Than Ever
Alongside a delicious coconut lentil soup and some Greek-inspired mains, I’ve been batch-cooking my own chickpeas, too. (Yes, canned is easier, but tinned chickpeas are also designed to keep their shape in the container, meaning they’re never quite soft enough for dishes like hummus).
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