megwini, I've had weird results with dried chickpeas, too. It seems like you have to cook the heck out of them to get a similar texture to canned ones. I tend to go for canned chickpeas because of this.
Glad to know I'm not the only one. Ironically, I had the opposite problem today. Got some dried whole mung beans from the health food store and soaked them for 12 hours then cooked them for 30 minutes and they were SUPER mushy. I think I soaked them too long, as their skins were already splitting slightly after the soak. I wonder what would have been a better length of time.
Geez, chickpeas end up too hard, mung beans end up too soft.. I can't do anything right!
Tonight I had a stir fry with: Tofu, black beans, broccoli and whole wheat noodles, I put in a teaspoon of peanut butter, I use regular that's my splurge, but feel free to use fat free, then a splash of duck sauce with red chili flakes, very good, very filling.
I love black beans, too, growing up I didn't really eat beans, didn't like them, but now I love beans, but black are my favorite.
I have an amazing recipe for Black Bean and Vegetable soup. Amy's (brand) makes a really good can of that soup. That's where I got the idea from - wanted to make my OWN so I can reduce the sodium and freeze it.
You guys have made me want to have black beans so I am going to try a recipe that I found for black bean vegetable soup on allrecipes. I hope it tastes as good as the picture looks
I have an amazing recipe for Black Bean and Vegetable soup. Amy's (brand) makes a really good can of that soup. That's where I got the idea from - wanted to make my OWN so I can reduce the sodium and freeze it.
SHARE!!! I want that recipe!!! Share or I will turn on you!! haha