“I’ll not starve.”
That was the thought that crossed my mind as I pondered some weighty financial issues.
“I could always live on chickpeas” (and, before you ask, there is an implied “and potatoes” in that sentence).
I know for a fact that the modest sum of €3.30 will buy me a hefty 2kg of dried chickpeas at The Asia Market. Allow me to illustrate just how many chickpeas that is:
Chickpeas, lots thereof
So Christmas dinner is over for another year, except for small matter of digestion, which, after so much food, feels like it’s still ongoing! The recipe went something like this:
The pressure cooker was pressed into action today for the first time since its ordeal the other week, reverting to what it does best, getting pulses cooked in a vaguely practical amount of time.
That was always the trouble with dried pulses – the chickpeas, the kidney beans, the black beans, the butter beans et al. – cooking with them was anything but impulsive (unless, of course, you bought the tinned variety, which was always an option). Dried pulses, however, always involved a fair amount of advance planning: overnight soakage in water, then (in the case of chickpeas), 2 hours worth of simmering to get something suitably tenderised. The pressure cooker, along with the quick-soak method, revolutionised all of that.