Factory farming conditions and antibiotic-resistant pathogens emerging as a result of them pose an existential threat to humans in the form of zoonotic diseases. Why it’s time to produce and consume food more thoughtfully.
Chickpeas: how to cook them
Preparing legumes is not easy. Here are a few tips on how to cook chickpeas and other “hard” legumes such as yellow soy.
Soak dry chickpeas in cold water for 24 hours, changing the water once or twice. Drain, clean and put them in a terracotta pot and cover them with water (two centimetres above the chickpea level). Add a sprig of rosemary and one or two unpeeled cloves of garlic; don’t put salt or bicarbonate; add a piece of kombu algae (also known as kelp) if you want to shorten cooking times. Cover the pot and cook over low heat for 3 or 4 hours, depending on the type of chickpeas you use. If you use a pressure cooker the cooking time is halved. Salt after the chickpeas are ready.
You can prepare in the same way other types of “hard” legumes, like the yellow soy.
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Boiled legumes can be seasoned to taste and they can be prepared with vegetables, cereals, pasta; they can even be blended to form velvet sauces or in other preparations (soups, croquettes, fillings, rolls, salads and so on). The cooking water can be used for different dishes because it is rich in nutrients. Chickpeas are rich in protein, mineral salt, fibres and anti-cholesterol active ingredients.
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