Adding salt to legumes at the start of boiling

Adding salt at the end of boiling

When boiling legumes like beans and chickpeas, some may believe that adding salt at the start of boiling enhances flavor. But in fact, adding salt at the beginning can lead to making legumes tougher and delaying their cooking. This is because salt affects cell walls in legumes, preventing them from absorbing water effectively. To avoid this problem, it is preferred to add salt to water after legumes are almost cooked, i.e., in the final stage of cooking. In this way, you can get a wonderful salty taste without affecting legumes texture.