Cooked vs Canned Chickpeas
Ever since I started a plant-based diet, chickpeas (aka garbanzo beans) have become a staple in my diet. Not only are they a great source of protein, but they are also super ﬁlling. However, there are some key differences between canned and dried garbanzo beans. Here is a quick guide on how to determine which to use.
A huge factor in making the decision between dried or canned chickpeas is how much time you have to cook. If you're in a rush or pressed for time, then opening a can and rinsing some chickpeas is the way to go. Though I prefer cooking dried garbanzo beans, it does take a substantial amount of time, albeit passive. If you're using the boiling method, it can take around 2-3 hours depending on the desired texture of dish. Cold soaking methods can take around 8 hours.
The difference in texture between canned and dried chickpeas is night and day. Each has its own benefits based in the dish you'd like to create. If you're looking for a dish with crunch or substance, my advice would be to use cooked dried chickpeas. Even if you're planning on blending them into a mixture, things like patties and cutlets have held up better using dried garbanzo beans. However, for dishes like hummus or any spreadable mixtures, canned chickpeas are much easier to breakdown into a spreadable mixture.
Though it's the same ingredient, the taste between canned and dried garbanzo beans is very different. A huge part of this is due to the aquafaba, which is the liquid found in canned chickpeas. I found that even after washing the liquid off, the chickpeas do retain a somewhat acidic taste. Personally, I prefer to use dried garbanzo beans since I often cook with subtler ﬂavors, which can be overpowered by the aquafaba ﬂavor.
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