Chickpeas are an incredibly healthy food
In addition, they form a backbone of the gastronomy of many regions
Make the chickpeas in the pressure cooker or casserole It’s not very challenging, but it can always get tricky because they can get hard quite easily.
For this reason, Karlos Arguiñano has revealed the best secret of all so that they never stay hard and are perfect for our recipes.
The key, according to Arguiñano, is in leave the chickpeas to soak the night before. It is a well-known trick and one that practically everyone uses, but it also adds that you have to put them in the pot when the water is boiling morewhich will allow us to make them faster and to be very rich.
This could also be used for any other legume, since the cooking point is usually the most complicated when it comes to making our legumes delicious. In any case, it is a trick quite well known.
Eye! Because you can use again the broth that remains after the soak to boil. This will add some flavor from all the time they have been soaking and will allow us to reuse the water.