About the Recipe
This section walks you through the steps of cooking and storing Chickpea without any overnight soaking. Simply boil and then freeze the Chickpeas.
This way of freezing and storing cooked Chole really makes cooking a breeze.
Chole Sabzi, Chickpea Salad, etc., ready in minutes and you can even use the Aquafaba to make Vegan Mayonnaise.
It can be stored for up to 4-5 weeks in the freezer. One cube is enough for a person. You can turn any meal high in protein.
Ingredients
500 g dry Chickpeas (Chole)
Water (for soaking and cooking)
Salt (to taste)
Preparation
Step 1
Wash the chickpeas 1-2 times.
Step 2
Soak them in hot water for 1.5 to 2 hours.
Step 3
Once soaked, measure the soaked chickpea volume. Add water equal to twice that volume into a pressure cooker.
Step 4
Add salt to the water and pressure cook the soaked chickpea until tender (this typically takes around 3-4 whistles, depending on your cooker).
Step 5
Once cooked, strain the chickpea and the liquid. Rinse the chickpeas 1-2 times to remove excess cooking liquid. The liquid you get is called Aquafaba, you can even freeze and store that. It can be used to make vegan mayonnaise or it is also used for baking.
Step 6
Spread the boiled chickpeas out and let it dry completely.
Step 7
Portion the dried chickpeas into cubes or portion packs and freeze. Store them frozen for future use.
Vegan Mayonnaise Recipe:
Blend together the following:
Aquafaba: ¾ cup (135 g)
Lemon: 1 Tbsp
Chickpeas: 1 Tbsp
Mustard: 1 Tbsp
Now, while keeping the blender on at the highest speed, add:
Oil: 1¾ cups
Season with salt, pepper, oregano and your Vegan Mayonnaise is ready!