One of the best tutorials ever. No lamé introduction that no one cares about, no blabbering about pointless stuff. Straight to the point and quick. Why arent all tutorials this way? Subbed
this video saved my life, I use to stand for a long time and try to the skins away by hand, such a pain in the ass. This method was so quick! now I don't hate cooking chickpeas anymore
Thank you! Last week I skinned almost a kilo of cooked chickpeas - each one separately; that's two hours of my life I'll never get back! If only I'd watched your video beforehand. However, the hummus they made was soooo much more velvety and creamy without the skins. Next time I'll follow your video and thanks again, brilliant!
That you so much, Steven! When I'm thinking of making hummus, I often procrastinate because I don't want to go through the time-consuming task of shelling the chickpeas. That said, logically I just knew there had to be a quicker way than what I was doing. Thank you for showing it to me. I'm literally going to make hummus right now.
Thanks mate, worked like a charm. I used dried chickpeas. After soaking them with a teaspoon of baking soda, and boiling them its also worked perfectly.
Thank you! I've been wondering what I've been doing wrong for years with my chickpeas. Why they didn't turn out soft and tasty like the chickpea curries I bought from Indian restaurants. Now I know why. I will do this next time.
OMG. Fantastic trick. I'm so tired of bending over the sink and picking them off by the handful. You have saved my back and Bob's your uncle. You are amazing!
Thank you so much for this video ! I am making a Chickpeas salad with cucumbers, tomatoes, feta cheese, green olives stuffed with almonds and i think that the chickpeas absorb a lot more all the spices and other ingredients when they have the shell removed !
I tried this method a few times in but there were still several that had the skin on. So then I poured them into a giant colander and rubbed them against the grain and a 100%. Of them came off very quickly.
This method works well if you want to see a significant amount of skins come off, but I have yet to find a way to reliably get the majority of them off. Whatever I try I'll get at most 50% of them peeled if I put in a lot of effort. You can also go the lazy route btw and order "Chana dal" or "Split chickpeas" which come pre peeled ;)
Great video, I'm going to try this next time. The only disagreement I had was with the description of the discarded shells as "clingfilmy". Last time I did the job one by one by hand, while watching something on TV, popping the shelled chickpeas in a bowl and the shell back in the tin, the end result looked like a tin of dredged up condoms from the sea. Almost put me off the chickpeas!
I saw the many health benefits of eating Chickpea's, so I ordered a 25 pound bag. They are so delicious, but every time I eat them, I bloat and look 4-5 months pregnant, and I have cramp for most of the day. ~~ Once I removed the skins I felt great!
Chickpea curry is so much nicer than meat curry! Ps.. get one of those plastic sinkhole covers, then you can just lift it out and take all those skins in one go.
I knew an elderly Italian couple. She'd shell the garbanzos because he demanded it. I don't know why, they didn't make humus. Anyway her process was o-n-e - - - - a-t - - - - a - - - - t-i-m-e. I wish she were still with us, I'd show her this.
Thanks Steve! One question: After overnight (8 hours of) soaking and shelling the chickpeas as you have shown, how long does it take in a slow cooker and at what temperature settings do we cook them to get firm on the outside and goes mush and creamy between two fingers? Also some people advise brining with sea rock salt while soaking to make the chickpea easier to cook. Have you tried this?
Bro do know how to cook hummus more than me who came from a Syria 😮 where it is the land of hummus maker I didn't know how to do but you saved my hours of work thanks
Thank you for your video, very helpful! I have just one question that based on previous answers on this post is not entirely clear for me. After you soak your dried chickpeas overnight, would you need to just bring to a boil and right after that boil (before fully cooking them) peel your chickpeas? ... or do I boil and simmer for an hour or so (in other words should I wait until they are fully cooked) before I peel of the shells?
Hi, thanks for the feedback.I shell them when they have been soaked and then boiled. They maybe a bit delicate so be carful not to split the chicks into two (you'll end up with cooked chana dal lol).
Are these only soaked Chickpeas or are them canned ones? If i start my recipe with dry chickpeas i do this after soaking or after cooking? Thanks for the video :)
This works, but it’ll only get about 1/2 of the skins off with the shotgun approach. So it’s faster than one at a time, but not quite so simple as the video suggests
I’ve done it many times exactly the way you illustrated. It is easy, but it takes a while. Like I said, definitely faster than one at a time but at least a third of the peas will still have their skins on after several scrubbing/rinsing cycles-at least with the canned chickpeas I’ve used that is the case. I’m not saying it’s a bad idea. I’m saying if people think they are going to do it in a minute or two and get all the shells off they will be disappointed. Cheers.
A few people have commented similar. Any stubborn skins require a little more pressure when rolling between your hands. Keep on getting rid of the skin the surfaces and continue until they're all removed.
Are you rubbing them between your palms or cupping you hands and shaking them up? I'm just not sure about the pressure you put on the soaked chickpeas. Thanks!
I appreciate tinned chickpeas don't need to be soaked was asking if you use tinned or dried that have been steeped in the video but I think you have answered my question. Great videos, keep up the good work please.
Do you shell them before or after cooking the chickpeas? I soak my chickpeas for 12-24hr and cook them. When I try doing this after cooking for a while, sometimes I mush them too much while trying this
Thanks for watching, I hope you have enjoyed and benefited from the video. Don’t forget to LIKE and SUBSCRIBE for over 500 more recipes, tips and methods :)
I've always done this with canned chickpeas, it works phenomenally well. But I can't seem to execute this with dried chickpeas that I've soaked overnight and cooked in my pressure cooker. I'm trying to find the sweet spot. The chickpeas get cooked to the point where they are so soft that they get obliterated when trying that method. I've tried undercooking them but maybe I'm not undercooking them enough. I've also tried using baking soda while pressure cooking but again, they are too soft. Do you think I'm simply overcooking the chickpeas?
Yes Jim, its harder to get dried soaked and boiled chickpeas perfect for this method because ince they are in the pressure cooker you can't see how cooked they are
is the water coming out of your faucet on room temperature or is it hot? I've tried washing my chickpeas, but the skins don't come out as easy as it shows here. Did you add baking soda at any time?
I am amazed how easy it was for you.. But when i try this, cchickpeas come either too hard, and it takes many iterations to remove skins, or too cooked, and they just get smashed.. For how long do you cook the peas?
One of the best tutorials ever. No lamé introduction that no one cares about, no blabbering about pointless stuff. Straight to the point and quick. Why arent all tutorials this way? Subbed
Thanks 😊
I think I just saved a few years of my life thanks to this method.
Literally I was removing the skin one by one always taking me very looong time 😂
45PZZXC ĢGÝP9I
this video saved my life, I use to stand for a long time and try to the skins away by hand, such a pain in the ass. This method was so quick! now I don't hate cooking chickpeas anymore
Glad to have been of help X
Lmao me too I even ask for help
Shelling makes for easier digestion as well. That's why I do it.
Mary Karen yup cuz the skin is made from lectin, a harmful filmy coat.
@@Kali-qw3gm thanks for the info
I just hate those skins… but I love my ceci so much.
The more you live, the more you learn. Thanks for this.
Thank you! Last week I skinned almost a kilo of cooked chickpeas - each one separately; that's two hours of my life I'll never get back! If only I'd watched your video beforehand. However, the hummus they made was soooo much more velvety and creamy without the skins. Next time I'll follow your video and thanks again, brilliant!
I'm glad this video was useful Hk
1kg in 2 hrs is pretty fast. I'm currently shelling at half a handful per 15minutes
@@StevenHeapRecipeslifesaver ❤❤
Save the water for the garden . All that goodness ❤
That you so much, Steven!
When I'm thinking of making hummus, I often procrastinate because I don't want to go through the time-consuming task of shelling the chickpeas. That said, logically I just knew there had to be a quicker way than what I was doing. Thank you for showing it to me.
I'm literally going to make hummus right now.
Great! Homemade is the best and it's always great to hear from someone who knows that shelling the chicks is the way to do it :)
Thanks mate, worked like a charm. I used dried chickpeas. After soaking them with a teaspoon of baking soda, and boiling them its also worked perfectly.
What's the purpose of the baking soda here?
@@MusicPlaylistsChannel it's useful if you live in a place with hard water, it makes chickpeas softer
PS - thanks for this video. I was getting totally dejected trying to do it another way. This is so much better!
THIS IS GENIUS! Thank you for sharing this helpful tip.
I always use this method. I've learnt so much from your videos Steve, much more than I have from any other channels.
Great just wished I see before I cooked mine. Will do it next time. Thanks for tip
Amazing! Thank you for this great tip. Just tried it for my hummus. So much easier this way!
If you use some baking soda when boiling it helps loosens the skins first
Baking soda also helps soften them in the soakinh process too
Never knew how to do this thankyou so much for sharing your knowledge
Thanks mate! Pops told me to peel this and obviously it was taking time.
you were the most informative person I have found that was so fast to an explanation... 'course I would have used a sieve but ty mate. cheers!
Why did you removed the brown one❓❓❓
That’s discrimination ❗️❗️❗️
Haha:)
@@StevenHeapRecipes No, really. That's what's happening now lmao
now that made me laugh...greetings to you and all.....
Oh my God!! I’ve been trying to figure out how to do this faster for bloody forever!!!
Also two scrubbing brushes really helped
Thank you! I've been wondering what I've been doing wrong for years with my chickpeas. Why they didn't turn out soft and tasty like the chickpea curries I bought from Indian restaurants. Now I know why. I will do this next time.
OMG. Fantastic trick. I'm so tired of bending over the sink and picking them off by the handful. You have saved my back and Bob's your uncle. You are amazing!
Thanks Marcia
You have benefited me with hours of my lifetime, incredible
Ģood to hear 👍
Oh, my! Thanks so much. That’s just genius. If I’d not watched this, I’d have done each one individually. What a hero! J 😊
This is very nice, I will do the same.
You answer my question since long time finally
Thank you so much for this video ! I am making a Chickpeas salad with cucumbers, tomatoes, feta cheese, green olives stuffed with almonds and i think that the chickpeas absorb a lot more all the spices and other ingredients when they have the shell removed !
Welcome Phil
I wish I could give this more than one like. Game changer! Thanks so much!
I tried this method a few times in but there were still several that had the skin on. So then I poured them into a giant colander and rubbed them against the grain and a 100%. Of them came off very quickly.
Valuable time saving advice - Thank you!
I first shelled em years ago, cant eat with skins on now, worth the effort
Very helpful now I could get on my chickpea game. Peace and love family....
This method works well if you want to see a significant amount of skins come off, but I have yet to find a way to reliably get the majority of them off. Whatever I try I'll get at most 50% of them peeled if I put in a lot of effort.
You can also go the lazy route btw and order "Chana dal" or "Split chickpeas" which come pre peeled ;)
I find it works like a charm. Maybe use bigger chickpeas as some chicks are smaller than others
Perfect. Worked instantly.
I did this put with silicone scrub brush that fits over my hand
Awesome tip Steven! I love making Hummous but shelling the peas was a tedious Task.
This tip made it a Breeze! 😘😋😋
Great, glad the video was helpful 🤗
Great video, I'm going to try this next time. The only disagreement I had was with the description of the discarded shells as "clingfilmy". Last time I did the job one by one by hand, while watching something on TV, popping the shelled chickpeas in a bowl and the shell back in the tin, the end result looked like a tin of dredged up condoms from the sea. Almost put me off the chickpeas!
😆 🤣
sir, you have helped me a lot! thanks!
Welcome
Thanks, I've been wondering how to do this for ages
Glad I could help
Arggh. I always forget that this is before you cook them, but after soaked.
I saw the many health benefits of eating Chickpea's, so I ordered a 25 pound bag. They are so delicious, but every time I eat them, I bloat and look 4-5 months pregnant, and I have cramp for most of the day.
~~ Once I removed the skins I felt great!
Great, yes - chickpeas can help the body retain water (the skins by the sound of it) which is useful in the desert 🏜 😀
💯💯💯 your highly appreciated my guy!!!
Any time 👍
Thank you!That will definitely help I'm in process of making hummus :)
My pleasure 😊
Great tip
Thanks so much
Chickpea curry is so much nicer than meat curry! Ps.. get one of those plastic sinkhole covers, then you can just lift it out and take all those skins in one go.
MrCurry yes, thanks for the tip. I was actually thinking the same as I was making the video.
Hi Bri, this video is getting so many views I'm overwhelmed :)
Thanks for the tips! Great video
Glad it was helpful!
Saved my day mate!
I knew an elderly Italian couple. She'd shell the garbanzos because he demanded it. I don't know why, they didn't make humus.
Anyway her process was o-n-e - - - - a-t - - - - a - - - - t-i-m-e.
I wish she were still with us, I'd show her this.
👍👍😉
Game changer. Thanks!
you are a legend. game changer.
feel free to post any you food pictures at: Indian food at Home (on Facebook)
Thank you SO much!!
Can you SEE there is no flavor here? 😂😂😂 made me chuckle!
Thanks Steve! One question: After overnight (8 hours of) soaking and shelling the chickpeas as you have shown, how long does it take in a slow cooker and at what temperature settings do we cook them to get firm on the outside and goes mush and creamy between two fingers? Also some people advise brining with sea rock salt while soaking to make the chickpea easier to cook. Have you tried this?
I soak then with bicarbonate of soda and pressure cook them for 20 minutes and allow natural cooling
Wonderful tip.
I gotta say, there is flavor in the chickpea shells, and I eat them as a quick snack after removing them.
Try them with salt and lime
Bro do know how to cook hummus more than me who came from a Syria 😮 where it is the land of hummus maker
I didn't know how to do but you saved my hours of work thanks
Thanks Adel, all the best bro
So you don’t heated 1st? I saw some people use baking soda in the water and then heat it in a skillet 2 minutes then do that
If you are using dried chickpeas what you have mentioned is perfect.
Thank you for your video, very helpful! I have just one question that based on previous answers on this post is not entirely clear for me. After you soak your dried chickpeas overnight, would you need to just bring to a boil and right after that boil (before fully cooking them) peel your chickpeas? ... or do I boil and simmer for an hour or so (in other words should I wait until they are fully cooked) before I peel of the shells?
Hi, thanks for the feedback.I shell them when they have been soaked and then boiled. They maybe a bit delicate so be carful not to split the chicks into two (you'll end up with cooked chana dal lol).
@@StevenHeapRecipes How long would you typically advise bopiling them for after soaking overnight?
Wow 🤩 Thankyou !!!!!!
Thank you!!!
perfectly what I needed....
I love it
Are these only soaked Chickpeas or are them canned ones? If i start my recipe with dry chickpeas i do this after soaking or after cooking? Thanks for the video :)
After boiling them Eduardo
Thanks for this video
Welcome 🙏
Thank you.
Thank you very much ♥️🇻🇪🇹🇹
You're welcome 😊
Great
Hadia's Cooking thanks friend :)
Hello Steven, if i wanted to use dried chickpeas , would you still try to deskin them after they had been soaked overnight. Thanks.
andy pandy hi there, yes but you'd have to boil them after soaking to siften them before shelling!
@@StevenHeapRecipes But how long do you boil them for ?
What are the steps in order, should they be soaked and then peeled, and then cooked, or soaked and then cooked and then peeled?
Peeled after being cooked 🍳 😋
This works, but it’ll only get about 1/2 of the skins off with the shotgun approach. So it’s faster than one at a time, but not quite so simple as the video suggests
It's easy, just fill a bowl high with water and make sure they're fully cooked. A 2 year old could do it
I’ve done it many times exactly the way you illustrated. It is easy, but it takes a while. Like I said, definitely faster than one at a time but at least a third of the peas will still have their skins on after several scrubbing/rinsing cycles-at least with the canned chickpeas I’ve used that is the case. I’m not saying it’s a bad idea. I’m saying if people think they are going to do it in a minute or two and get all the shells off they will be disappointed. Cheers.
A few people have commented similar. Any stubborn skins require a little more pressure when rolling between your hands. Keep on getting rid of the skin the surfaces and continue until they're all removed.
Excellent thank you
...and you can use LACHI Beans Peeler
I'd rather save $250 and do them properly in water
Are you rubbing them between your palms or cupping you hands and shaking them up? I'm just not sure about the pressure you put on the soaked chickpeas. Thanks!
You are correct
It works and you saved me alot of time, but im still having to go back and keep doing it, ive got some stubborn ones. 😂
You can do it!
@@StevenHeapRecipes falafel is made 😍
Can anyone tell me if the shell makes it harder to absorb nutrients or something like that?
The nutrients are already contained within the chickpea but you get a better texture on your hummus removing the shells.
@@StevenHeapRecipes thanks! Have a nice day :)
Have a nice day too, thanks 😊
When I do this with canned they completely crumble, no matter how gently I try to do it. Guess I should buy dried ones.
Try a different brand. Each brand is different in terms of size, softness etc
Thank you
You're welcome
Hi Steven, thanks for the video. Are the chickpeas tinned or dried that have been soaked?
jasser61 hi, no need to soak tinned. They've been soaking for up to 2 years already ;)
I appreciate tinned chickpeas don't need to be soaked was asking if you use tinned or dried that have been steeped in the video but I think you have answered my question. Great videos, keep up the good work please.
He says in the video they are dried chickpeas soaked in water.
Great!
Do you shell them before or after cooking the chickpeas? I soak my chickpeas for 12-24hr and cook them. When I try doing this after cooking for a while, sometimes I mush them too much while trying this
Sounds like you're over-cooking them.
@@StevenHeapRecipes how long do they need to be cooked before shelling ?
does anyone have an opinion on whether Shelling the chickpeas reduces gas?
thank you!
You're welcome!
If you don’t want to waste the water you can poor your shells and water into a colander with a bowl underneath.. discard shells and poor water again.
Pour Zoe. Pour. 🤦♀️
@@corablue5569 I’m sorry you were so effected...
Oh please. Use the strainer to empty the water out of pot.
Cheers Steven. I see my mistake, I'll use a bigger bowl next time!!
Soapy Joe yes a few people told me it took them ages so I tbought this video would be helpful ;)
Soapy Joe yes a few people told me it took them ages so I tbought this video would be helpful ;)
Do you soak them for a long time before you skin the hummus or you cook them and then skin them
The video was not clear about that
Thank you
Soak over night, boil until soft, unless you are using tinned, which are all ready for peeling 👍
I tried this with dried and then soaked chickpeas. It didn't work. I'm guessing they need to be cooked for this to work?
Yes, after soaking for 24 hours in beater with a tsp of bicarb, boil for 20 mins and allow to cool
🙌🏾🙌🏾🙌🏾🙌🏾🙌🏾
Have u tried the channa poori from sweet centre bfd. They are supposedly the best
What's their location mate? Don't think I have yet :)
@@StevenHeapRecipes bradford renowned for their breakfast
I wonder how much of a difference the ones that remained unpeeled make on the final product(hummus)
Makes it higher quality
Oh huge difference, this shells ruin the taste and make hummus tahini worse
R the peas uncooked raw when u rinse and begin. I'm assuming yes there hard
Cooked
Cheers
Thanks for watching, I hope you have enjoyed and benefited from the video.
Don’t forget to LIKE and SUBSCRIBE for over 500 more recipes, tips and methods :)
How long do you boil them for before rubbing them together to remove the skins ?
Wonderfull
I've always done this with canned chickpeas, it works phenomenally well. But I can't seem to execute this with dried chickpeas that I've soaked overnight and cooked in my pressure cooker. I'm trying to find the sweet spot. The chickpeas get cooked to the point where they are so soft that they get obliterated when trying that method. I've tried undercooking them but maybe I'm not undercooking them enough. I've also tried using baking soda while pressure cooking but again, they are too soft. Do you think I'm simply overcooking the chickpeas?
Yes Jim, its harder to get dried soaked and boiled chickpeas perfect for this method because ince they are in the pressure cooker you can't see how cooked they are
Yeh, I SAW no flavor in that!
Are you doing this before cooking them, or after?
After boiling but befor adding to a dish
is the water coming out of your faucet on room temperature or is it hot? I've tried washing my chickpeas, but the skins don't come out as easy as it shows here. Did you add baking soda at any time?
Yes, cold water. Either use boiled (sofened) or tinned.
I am amazed how easy it was for you.. But when i try this, cchickpeas come either too hard, and it takes many iterations to remove skins, or too cooked, and they just get smashed.. For how long do you cook the peas?
They are canned
Oh thanks! Then next time i will can them! :)