Tuesday, November 22, 2011

chickpeas again

ok, try number 2.

Good: More flavor and thicker.

Bad: Flavor too strong. Petronilla, too much pepper.
         I used canned chickpeas. NEVER AGAIN. I didn't care for the texture. I lost hope when I opened the cans and saw the skins were split. This has kept the chickpeas themselves from absorbing flavor.

Next time: Dry chickpeas, try a mild base using baking soda to soak them in. Less spices. Try cracked pepper.

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