Why are my Chole (chickpeas) not tender despite pressure cooking for a long time? Does the age of the beans matter?

Question

Why are your Chole (chickpeas) not tender even after long pressure cooking? Learn if the age of the dried beans could be the issue.

Answer 1

Your chole might not be tender due to old chickpeas, hard water, or insufficient soaking. The age of the beans significantly impacts their ability to absorb water and cook properly.

Detailed Explanation:

Several factors can contribute to chickpeas remaining hard even after prolonged pressure cooking. The most common reason is the age of the chickpeas. Over time, chickpeas lose moisture and their outer layer hardens, making it difficult for water to penetrate and soften them during cooking.

Here's a breakdown of potential causes and solutions:

1. Old Chickpeas: The older the chickpeas, the longer they take to cook. Try to use fresh chickpeas whenever possible. If you're unsure of their age, consider discarding them or using them for other purposes where a softer texture isn't crucial.
2. Insufficient Soaking: Soaking chickpeas overnight (or for at least 8 hours) is crucial. Soaking allows the chickpeas to absorb water, which helps them cook more evenly and become tender. If you're short on time, you can try a quick soak method by boiling the chickpeas for a few minutes, then letting them sit in the hot water for an hour before cooking.
3. Hard Water: Hard water can interfere with the cooking process and prevent chickpeas from softening. If you suspect your water is hard, consider using filtered water for soaking and cooking.
4. Acidic Ingredients: Adding acidic ingredients like tomatoes or lemon juice too early in the cooking process can also prevent chickpeas from softening. Add these ingredients towards the end of the cooking time.
5. Insufficient Cooking Time/Pressure: Ensure your pressure cooker is functioning correctly and that you're using enough water. You may need to increase the cooking time if the chickpeas are particularly old or if your pressure cooker doesn't reach a high enough pressure.
6. Salt: While some believe salt can toughen beans, adding a small amount of salt during soaking can actually help with water absorption. However, avoid adding excessive amounts of salt at the beginning of cooking.

Pro Tip:

Add a pinch of baking soda to the soaking water. Baking soda helps to break down the outer layer of the chickpeas, making them more tender. Be careful not to add too much, as it can affect the flavor. A quarter of a teaspoon for a large batch of chickpeas is usually sufficient.