{"id":39014,"date":"2024-10-10T13:08:11","date_gmt":"2024-10-10T11:08:11","guid":{"rendered":"https:\/\/bistrobadia.de\/?p=39014"},"modified":"2025-01-13T15:29:54","modified_gmt":"2025-01-13T14:29:54","slug":"cocer-garbanzos","status":"publish","type":"post","link":"https:\/\/bistrobadia.de\/es\/cocer-garbanzos\/","title":{"rendered":"Cocer garbanzos: c\u00f3mo remojarlos y prepararlos correctamente"},"content":{"rendered":"\n<p>\u00bfQuieres <strong>cocer garbanzos<\/strong> pero no est\u00e1s seguro de si hay que cocerlos o durante cu\u00e1nto tiempo? Entonces descubre aqu\u00ed todo lo que necesitas saber sobre la preparaci\u00f3n de los garbanzos. <\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-por-que-siempre-hay-que-cocer-los-garbanzos\">\u00bfPor qu\u00e9 siempre hay que cocer los garbanzos?<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Los garbanzos crudos contienen la toxina <em>fasina<\/em>, que s\u00f3lo se descompone al cocerlos.<\/li>\n\n\n\n<li>Por tanto, <strong>nunca<\/strong> debes <strong>comer<\/strong> legumbres <strong>crudas<\/strong> y <strong>siempre debes cocinarlas primero<\/strong>.<\/li>\n\n\n\n<li>Si los cocinas, los garbanzos son seguros para el consumo.  <\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/bistrobadia.de\/wp-content\/uploads\/2024\/09\/kichererbsen-kochen-4-2.jpg\"><img decoding=\"async\" width=\"768\" height=\"1024\" data-src=\"https:\/\/bistrobadia.de\/wp-content\/uploads\/2024\/09\/kichererbsen-kochen-4-2-768x1024.jpg\" alt=\"Garbanzos secos en plato hondo.\" class=\"wp-image-38988 lazyload\" data-srcset=\"https:\/\/bistrobadia.de\/wp-content\/uploads\/2024\/09\/kichererbsen-kochen-4-2-768x1024.jpg 768w, https:\/\/bistrobadia.de\/wp-content\/uploads\/2024\/09\/kichererbsen-kochen-4-2-225x300.jpg 225w, https:\/\/bistrobadia.de\/wp-content\/uploads\/2024\/09\/kichererbsen-kochen-4-2.jpg 1125w\" data-sizes=\"(max-width: 768px) 100vw, 768px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 768px; --smush-placeholder-aspect-ratio: 768\/1024;\" \/><\/a><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-prepara-los-garbanzos-secos-en-dos-sencillos-pasos\">Prepara los garbanzos secos en dos sencillos pasos<\/h2>\n\n\n\n<p>Prepara los mejores garbanzos en dos sencillos pasos: \u00a1Remojar y cocer! Y as\u00ed es como funciona <\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-paso-1-poner-los-garbanzos-en-remojo\">Paso 1: Poner los garbanzos en remojo<\/h3>\n\n\n\n<p>Los <strong>garbanzos secos<\/strong> se <strong>remojan<\/strong> mejor <strong>antes de cocinarlos<\/strong>. Esto acorta el tiempo de cocci\u00f3n y ahorra energ\u00eda. Cubre los garbanzos con el doble de agua y d\u00e9jalos en remojo <strong>12 horas<\/strong> (preferiblemente toda la noche). Despu\u00e9s, simplemente esc\u00farrelos y acl\u00e1ralos.   <\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-paso-2-cocer-los-garbanzos-cuanto-tiempo\">Paso 2: Cocer los garbanzos: \u00bfcu\u00e1nto tiempo?<\/h3>\n\n\n\n<p>El tiempo de cocci\u00f3n de los garbanzos depende de c\u00f3mo quieras prepararlos despu\u00e9s:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Para <a href=\"https:\/\/bistrobadia.de\/es\/ensalada-oriental-de-garbanzos\/\" target=\"_blank\" rel=\"noreferrer noopener\">ensaladas<\/a>, <a href=\"https:\/\/bistrobadia.de\/es\/guiso-de-garbanzos\/\" target=\"_blank\" rel=\"noreferrer noopener\">guisos<\/a> o <a href=\"https:\/\/bistrobadia.de\/es\/sart%c3%a9n-de-verduras-con-garbanzos-y-halloumi\/\" target=\"_blank\" rel=\"noreferrer noopener\">salteados<\/a>: <strong>60 minutos de <\/strong>cocci\u00f3n.  <\/li>\n\n\n\n<li>Para <a href=\"https:\/\/bistrobadia.de\/es\/receta-de-hummus\/\" target=\"_blank\" rel=\"noreferrer noopener\">un hummus cremoso<\/a>: unos <strong>90 minutos de<\/strong> cocci\u00f3n.<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/bistrobadia.de\/wp-content\/uploads\/2024\/09\/kichererbsen-kochen-2.jpg\"><img decoding=\"async\" width=\"768\" height=\"1024\" data-src=\"https:\/\/bistrobadia.de\/wp-content\/uploads\/2024\/09\/kichererbsen-kochen-2-768x1024.jpg\" alt=\"Pon a hervir lentamente los garbanzos en una cacerola\" class=\"wp-image-38983 lazyload\" data-srcset=\"https:\/\/bistrobadia.de\/wp-content\/uploads\/2024\/09\/kichererbsen-kochen-2-768x1024.jpg 768w, https:\/\/bistrobadia.de\/wp-content\/uploads\/2024\/09\/kichererbsen-kochen-2-225x300.jpg 225w, https:\/\/bistrobadia.de\/wp-content\/uploads\/2024\/09\/kichererbsen-kochen-2.jpg 1125w\" data-sizes=\"(max-width: 768px) 100vw, 768px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 768px; --smush-placeholder-aspect-ratio: 768\/1024;\" \/><\/a><\/figure>\n\n\n\n<p><br>Para cocerlos, cubre los garbanzos con agua fresca y cu\u00e9celos a fuego lento.<\/p>\n\n\n\n<p><em>\u00bfLo sab\u00edas ya?<\/em><strong><em> Garbanzos<\/em><\/strong><em> <\/em><strong><em>son<\/em><\/strong><em> <\/em><strong><em>cocidos<\/em><\/strong><em>Los garbanzos est\u00e1n cocidos cuando puedes pincharlos f\u00e1cilmente con un cuchillo o aplastarlos con los dedos, igual que las patatas.<\/em><\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/bistrobadia.de\/wp-content\/uploads\/2024\/10\/kichererbsen-kochen-4.jpg\"><img decoding=\"async\" width=\"768\" height=\"1024\" data-src=\"https:\/\/bistrobadia.de\/wp-content\/uploads\/2024\/10\/kichererbsen-kochen-4-768x1024.jpg\" alt=\"Se aplasta un garbanzo con los dedos.\" class=\"wp-image-39000 lazyload\" data-srcset=\"https:\/\/bistrobadia.de\/wp-content\/uploads\/2024\/10\/kichererbsen-kochen-4-768x1024.jpg 768w, https:\/\/bistrobadia.de\/wp-content\/uploads\/2024\/10\/kichererbsen-kochen-4-225x300.jpg 225w, https:\/\/bistrobadia.de\/wp-content\/uploads\/2024\/10\/kichererbsen-kochen-4.jpg 1125w\" data-sizes=\"(max-width: 768px) 100vw, 768px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 768px; --smush-placeholder-aspect-ratio: 768\/1024;\" \/><\/a><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-remojar-los-garbanzos-es-realmente-necesario\">Remojar los garbanzos: \u00bfes realmente necesario?<\/h2>\n\n\n\n<p>Por supuesto, tambi\u00e9n puedes <strong>cocer<\/strong> los garbanzos <strong>sin remojarlos<\/strong>. S\u00f3lo tienes que tener en cuenta que luego hay que cocerlos durante al menos <strong>tres horas<\/strong> hasta que est\u00e9n hechos. Si los remojas antes, se conservan m\u00e1s nutrientes y los garbanzos son m\u00e1s f\u00e1ciles de digerir.  <\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/bistrobadia.de\/wp-content\/uploads\/2024\/09\/kichererbsen-kochen-5.jpg\"><img decoding=\"async\" width=\"763\" height=\"1024\" data-src=\"https:\/\/bistrobadia.de\/wp-content\/uploads\/2024\/09\/kichererbsen-kochen-5-763x1024.jpg\" alt=\"Los garbanzos se ponen a remojo en agua.\" class=\"wp-image-38973 lazyload\" data-srcset=\"https:\/\/bistrobadia.de\/wp-content\/uploads\/2024\/09\/kichererbsen-kochen-5-763x1024.jpg 763w, https:\/\/bistrobadia.de\/wp-content\/uploads\/2024\/09\/kichererbsen-kochen-5-224x300.jpg 224w, https:\/\/bistrobadia.de\/wp-content\/uploads\/2024\/09\/kichererbsen-kochen-5-768x1030.jpg 768w, https:\/\/bistrobadia.de\/wp-content\/uploads\/2024\/09\/kichererbsen-kochen-5.jpg 1118w\" data-sizes=\"(max-width: 763px) 100vw, 763px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 763px; --smush-placeholder-aspect-ratio: 763\/1024;\" \/><\/a><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-3-consejos-para-cocinar-garbanzos-a-la-perfeccion\">3 consejos para cocinar garbanzos a la perfecci\u00f3n<\/h2>\n\n\n\n<p>Mis consejos har\u00e1n que cocinar garbanzos sea a\u00fan m\u00e1s f\u00e1cil:<\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li><strong>Precocina los garbanzos con antelaci\u00f3n: <\/strong>Pon en remojo 500 g de garbanzos secos y luego cu\u00e9celos. Luego puedes <a href=\"https:\/\/bistrobadia.de\/es\/congelar-garbanzos\/\" target=\"_blank\" rel=\"noreferrer noopener\">congelarlos<\/a> en porciones y tener siempre guisantes listos a mano cuando los necesites r\u00e1pidamente.   <\/li>\n\n\n\n<li><strong>Ahorra tiempo: <\/strong>Con una olla a presi\u00f3n, los guisantes remojados s\u00f3lo necesitan 20 minutos de cocci\u00f3n.<\/li>\n\n\n\n<li><strong>Calcula bien las raciones: <\/strong>100 g de garbanzos secos dan unos 200 g de guisantes cocidos despu\u00e9s de remojarlos y cocerlos.<\/li>\n<\/ol>\n\n\n\n<p><strong>Truco extra: <\/strong>Si tienes prisa, tambi\u00e9n puedes utilizar garbanzos en conserva o en tarro. Basta con verter los garbanzos en un colador y enjuagarlos una vez bajo el grifo. A continuaci\u00f3n, proc\u00e9salos sin remojarlos ni cocerlos.  <\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/bistrobadia.de\/wp-content\/uploads\/2024\/09\/kichererbsen-kochen-1-2.jpg\"><img decoding=\"async\" width=\"763\" height=\"1024\" data-src=\"https:\/\/bistrobadia.de\/wp-content\/uploads\/2024\/09\/kichererbsen-kochen-1-2-763x1024.jpg\" alt=\"Pon los garbanzos cocidos en un bol.\" class=\"wp-image-38978 lazyload\" data-srcset=\"https:\/\/bistrobadia.de\/wp-content\/uploads\/2024\/09\/kichererbsen-kochen-1-2-763x1024.jpg 763w, https:\/\/bistrobadia.de\/wp-content\/uploads\/2024\/09\/kichererbsen-kochen-1-2-224x300.jpg 224w, https:\/\/bistrobadia.de\/wp-content\/uploads\/2024\/09\/kichererbsen-kochen-1-2-768x1030.jpg 768w, https:\/\/bistrobadia.de\/wp-content\/uploads\/2024\/09\/kichererbsen-kochen-1-2.jpg 1118w\" data-sizes=\"(max-width: 763px) 100vw, 763px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 763px; --smush-placeholder-aspect-ratio: 763\/1024;\" \/><\/a><\/figure>\n\n\n\n<p>\u00bfQuieres saber m\u00e1s sobre estas peque\u00f1as legumbres? Entonces echa un vistazo al art\u00edculo sobre <a href=\"https:\/\/bistrobadia.de\/es\/gu%c3%ada-de-garbanzos\/\" target=\"_blank\" rel=\"noreferrer noopener\">los garbanzos<\/a>. <\/p>\n\n\n\n<p>Tambi\u00e9n puedes seguirme en <a href=\"https:\/\/www.instagram.com\/bistrobadia.de\/\">Instagram<\/a> para inspirarte a\u00fan m\u00e1s en la <a href=\"https:\/\/bistrobadia.de\/es\/la-cocina-del-levante\/\" target=\"_blank\" rel=\"noreferrer noopener\">cocina de Levante<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00bfQuieres cocer garbanzos pero no est\u00e1s seguro de si hay&#8230;<\/p>\n","protected":false},"author":1,"featured_media":38999,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_kad_blocks_custom_css":"","_kad_blocks_head_custom_js":"","_kad_blocks_body_custom_js":"","_kad_blocks_footer_custom_js":"","_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[4568],"tags":[],"class_list":["post-39014","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-revista"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.3 (Yoast SEO v27.3) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Cocer garbanzos: c\u00f3mo remojarlos y prepararlos correctamente | Bistro Badia<\/title>\n<meta name=\"description\" content=\"Cocer garbanzos es realmente f\u00e1cil. 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