[Madame Cholet]

I thought of this whilst in th kitchen today. For those of us that use dried pulses to save cost but forget to soak them the night before. I soak a small batch at a time and then freeze them. They are ready to go whenever, I also cook the chick peas and freeze for fast hummus.

[Yorkie]

I never knew you could do that 

[mumofstig]

I have always soaked and cooked the whole packet and then frozen in portions - so easy to add them to whatever you're making  

[ThatsNice]

I didn't know you could do that either!

[Madame Cholet]

I have always soaked and cooked the whole packet and then frozen in portions - so easy to add them to whatever you're making  

maybe it was you who told me then thanks

[arugula]

I have always soaked and cooked the whole packet and then frozen in portions - so easy to add them to whatever you're making  

I cooked the remainder of a pack of dried chickpeas this morning and this thread crossed my mind, thinking of the potential benefits of soaking and cooking the whole pack in one go.

I take it that the chickpeas don't go mushy on defrosting, do they? I use them quite a lot in chunky weekday lunch salads and would want them to hold the same texture they do coming out of a tin.

[mumofstig]

I haven't noticed the freezing altering the texture at all 

[arugula]

In that case, I shall give that a try. Thank you.

[Madame Cholet]

In that case, I shall give that a try. Thank you.

me too

[devonbarmygardener]

Fancy that. I didn't have any idea you can freeze cooked beans and pulses either.
Like it.

[allotmentann]

This is a really good tip, I cooked and froze a load of chickpeas the other day, so glad you shared it.

[arugula]

I cooked and froze a load of chickpeas the other day, so glad you shared it.

I bought a new bag today and I will process them over the weekend.


Edit to add..

I'm sure you can slow cook these. Can anyone give me an idea of how long 500 grams dry weight would take in the slow cooker?

[mumofstig]

this should help
http://www.getselfsufficient.org/blog/food/how-to-soak-and-cook-chickpeas

[arugula]

this should help
http://www.getselfsufficient.org/blog/food/how-to-soak-and-cook-chickpeas

Thanks, lots of information for everyone there.

I didn't fancy the idea of stovetop, which is how I would normally cook them, for that large a quantity. I'll cook them in the slow cooker tomorrow, as they're already soaking.

[Mrs Bee]

If you want to reduce the wind inducing effects of pulses bring them to the boil and let them boil for a few minutes then remove from the heat, drain them and replace the beans in fresh water and continue the cooking.

As some recipes call for a 400g tin of beans I weigh out 400g portions into freezer bags before I  freeze them.