It’s exciting to find food preparations that are time savors. Making dried chickpeas in the pressure cooker in 45 minutes is one of those tips. Since I use chickpeas in many recipes, in both can and dry form—it’s nice to have an option.
by Julie Awad
about 6 cups
7 cups water
1 lb dried chickpeas, sorted and rinsed
¼ teaspoon baking soda
1 teaspoon kosher salt
Place all the ingredients in an Instant Pot or pressure cooker. Cover and cook on high pressure for 30 minutes (or the pre-programmed bean setting). Allow the steam to release naturally.
The chickpeas are firm, but if softer chickpeas are desired, keep them on the warm setting until they’re to your liking. Drain and use in your favorite recipe.