Chickpeas and lentils in a tin are already cooked, so you can eat them as-is. When I was a student-with-a-job I sometimes used to eat a tin of chickpeas directly out of the tin for lunch.
I find the easiest dried pulses (usually sold in packets) to use are red split lentils which don't need soaking and cook quickly (bout 15-20 mins) and make a good thickening to soups etc. But I like Puy lentils best - those little green ones (don't need soaking either). They take a little longer to cook but are full of protein and iron.
yes, chickpeas are a very useful ingredient, albeit not native... seconded on red lentils, too, quick, easy & get bunged in all sorts of things - I'm making a lot of soup at the moment.
4 comments:
Chickpeas and lentils in a tin are already cooked, so you can eat them as-is. When I was a student-with-a-job I sometimes used to eat a tin of chickpeas directly out of the tin for lunch.
Lentils from a packet are great in soup - e.g. Tomato and Lentil soup - or pate - e.g. Carrot and Lentil Pate.
phew! thanks!
I find the easiest dried pulses (usually sold in packets) to use are red split lentils which don't need soaking and cook quickly (bout 15-20 mins) and make a good thickening to soups etc. But I like Puy lentils best - those little green ones (don't need soaking either). They take a little longer to cook but are full of protein and iron.
yes, chickpeas are a very useful ingredient, albeit not native... seconded on red lentils, too, quick, easy & get bunged in all sorts of things - I'm making a lot of soup at the moment.
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