| Level: | Easy |
| Total: | 1 hr 10 min |
| Prep: | 10 min |
| Cook: | 1 hr |
| Yield: | 2 pounds cooked chickpeas, about 6 cups |
Ingredients
- 9 cups water
- 1 pound dried chickpeas, sorted and rinsed
- 1 teaspoon kosher salt
Instructions
- Place the water, chickpeas, and salt in a 7-quart pressure cooker (the water should cover the chickpeas and come to the 1/3 full line). Cover and lock the lid. Bring to pressure over high heat, about 15 minutes. Reduce the heat to low, so that you barely hear hissing from the pot. Cook for 45 minutes. Release the pressure by running cold water over the lid for 5 minutes. Open carefully. Drain and serve immediately, or use in desired dish.
Nutrition Facts
| Calories | 138 |
| Total Fat | 2 grams |
| Sodium | 102 milligrams |
| Carbohydrates | 23 grams |
| Dietary Fiber | 7 grams |
| Protein | 7 grams |
| Sugar | 4 grams |
Reviews
If you’re needing nicely done tasty chick peas and don’t have time to wait for soaking etc.
This is a great recipe. I cooked them up exactly as the recipe states and they turned out great.
Another good one. Thanks
This is a great recipe. I cooked them up exactly as the recipe states and they turned out great.
Another good one. Thanks
Excellent – I cooked exactly as written but I cut recipe in half. Tender chickpeas, perfectly cooked. I added the salt as stated, no tough skins!
I wanted to make a last minute chickpea dish and didn’t have time to soak them overnight; this recipe worked out perfectly. Nicely tender chickpeas still holding their shape. They are going into a stew.
Thank you, Alton for adding salt to pressure cooker with the beans. I’ve read in a few articles that adding salt to bean water when cooking beans making them tough was an “old wives tale” so went with it. It made a world of difference. Just what the beans needed. They were so much better than without. They came out perfectly.
Totally agree with Diana Walstad’s review. The cooking will take no longer than 1-2 minutes in a pressure cooker if the chick peas are soaked overnight before cooking, preferably soak for a 24 hrs. Do not add salt when cooking it’s definitely not recommended, but do add a teaspoon of bicarbonate of soda, that will make the chick peas tender. All flavourings can be added after the chick peas are drained.
Made this with a low-pressure cooker I acquired. It only took 5 minutes longer and came out beautifully.
Don’t salt until finished pressure cooking! Salt toughens the outer skins of beans. You can pressure soak them, then rinse/dumping the old water, then pressure cook them with new water. Extra step if you haven’t remembered to soak, but it still works. Less gas, speedy (though not as speedy cooking as remembering to soak). Salt at the end to taste.
Perfect technique for cooking un-soaked chickpeas. I used different measures: 3 cups of chickpeas in 7 cups of water for 45 minutes and cool down under cold tap water to release lid safely.
Ideally, chickpeas should be soaked before cooking. More nutrition, less flatulence, and a MUCH shorter pressure cooking time. I pressure-cook soaked chickpeas for 0-1 minute and then let the pressure cooker depressurize. It takes 15 minutes on my electric stove.
better than mushy canned, if you do it just right.