Frozen Rehydrated Chickpeas/Lentils - VeggieBoards

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#1 Old 12-22-2016, 04:22 PM
Join Date: Dec 2016
Location: GA
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Frozen Rehydrated Chickpeas/Lentils

Hi All,

New to the forums here and had a question about rehydrating chickpeas/lentils/split peas -

I'm familiar with the process of rehydrating dried garbanzo beans/lentils/split peas, and that these keep 3-5 days in the fridge, but I was wondering everyone's experience with freezing them, specifically, using them in either a) smoothies, or b) if any further re(re)hydration is needed after coming out of the freezer.

I like using canned pea items my morning smoothies, but if rehydrated frozen peas/lentils will suffice if blended well, then I'll probably switch to that to save $ and lower sodium intake.

Has anyone tried this? (Frozen rehydrated to smoothie)

Similarly, do you mainly go from frozen rehydrated peas straight to dish, or is there another general re-rehydration process coming out of the freezer that is needed?

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#2 Old 12-22-2016, 05:17 PM
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Do you really mean cooking dried beans, lentils, split peas and freezing after fully cooked--or partially cooking? I've always fully cooked beans prior to freezing. I haven't frozen anything as quick cooking as lentils or peas.

I've never thought to add them to smoothies. I wouldn't like that, I'd call it soup! A veggie smoothie?
What else are you adding to these kinds of smoothies?

If you're fully cooking them, and I don't see why not, I'd simply let them thaw before blending

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#3 Old 12-22-2016, 05:41 PM
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I've frozen cooked chickpeas, and they can be thawed in the fridge and then added to recipes without any noticeable difference from fresh. I don't bother freezing lentils since they are so quick to cook, but I've frozen soups with pulses in them and they seem to do OK - potatoes though... definitely another story altogether!! *blech*

To answer your question though, I have never frozen uncooked rehydrated pulses... it's never really occurred to me to do so.
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#4 Old 12-30-2016, 08:06 AM
Join Date: Dec 2016
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Thanks both -

So to clarify - no, not "cooking" them, just rehydrating them and then freezing. Since I would be blending them (i.e., making them more soluble via the blending process...even though yes, they have not been cooked), I was wondering what the intake would be like.
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#5 Old 12-30-2016, 08:20 AM
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I make falafel with dried chickpeas that have been soaked for 24 hours or so, then ground into a 'paste' before cooking. I would not just soak any beans, freeze, then use without cooking. Some beans are outright dangerous to consume without cooking- soybeans are poisonous, and kidney beans are really bad.

You could grind dried peas to a powder, like in a Vitamix or Blendtex-high speed blenders- for smoothies- or buy pea protein
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