Waking up this morning, the light coming in through the bedroom window was so low that I knew I would need to keep the lights on all day. In an effort to make the best out of this rainy, snowy, dark Easter Saturday, I designated it to be a ‘pajamas day’, an in-house day, cozy in front of the tv with endless netflix movies, never needing to wear any ‘real’ clothes and no need for make-up either, getting some work done, and otherwise just lingering. Sounded great.
Recently, I figured out that a neuro-fuzzy logic rice cooker is the perfect device to cook dried chickpeas without having to plan ahead and soaking them first. A slow cooker takes about 12h without soaking, a pressure cooker 45min but I feel compelled to watch the dangerous device; electric pressure cookers are about $100 but all of them are really big (6-12 cup) and I do not need another gadget. So, I tried the rice cooker last week and in one normal rice cooking cycle it also cooked dry chickpeas to perfection.
These are channa masala (black chickpeas) which I picked up in an Indian store. About 1 cup of dried chickpeas, plenty of water (I filled about half the pot), 2 bay leaves and putting it on basmati rice cooking.
With my second batch of chickpeas, I made hummus for the week, but not just any hummus, a goddess green hummus with kale. So simple, and so good!
Green Goddess Kale Hummus (makes ca. 2 cups)
- 2 cups cooked chickpeas, liquid reserved, otherwise some water
- 1/2 tsp fleur de sel (or kosher salt), or to taste
- 2-3 garlic cloves, minced
- 1/4 cup tahini (sesame paste)
- juice of 1 lemon
- 2 Tbsp reserved chickpea liquid (or water)
- 3 large handfuls of chopped lacinato kale
- Olive oil, for drizzling