Chickpeas are one of my pantry staples. I always keep some on hand, so I can make hummus as a quick appetizer. For years, those pantry chickpeas were in cans. Then I learned how easy it is to cook chickpeas in a pressure cooker.
But homemade chickpeas have a deeper flavor, and a creamier mouthfeel. And the bean cooking liquid is delicious – it adds another layer of flavor to any recipe you use it in. Try some homemade chickpeas; you will be surprised at how much better they taste. 2
Recipe: Pressure Cooker Chickpeas
- 6 quart or larger pressure cooker (I used a Fagor 10 quart Duo pressure cooker when I wrote the recipe; my new favorite is the electric Instant Pot Duo)
Pressure Cooker Chickpeas recipe – a basic technique for pressure cooker chickpeas. Use them right away, or save for later in the freezer.
- 1 pound dried chickpeas (aka garbanzo beans)
- 6 cups water
- 1 small onion or 2 cloves of garlic, peeled (optional, but recommended for flavor)
- 1 bay leaf (again, optional, but adds flavor)
- Sort, rinse, and cook the chickpeas: Sort the chickpeas, removing any stones or dirt clods you find. Rinse the chickpeas, then put them in the pressure cooker. Add the water, onion and/or garlic, and bay leaf. Lock the lid and pressure cook at high pressure for 45 minutes in an electric PC, or 40 minutes in a stovetop PC. Let the pressure come down naturally for 15 minutes, then quick release the rest of the pressure. Check a couple of chickpeas for doneness, then use the beans (and their liquid).
Use or save the chickpeas: Save the beans for later by refrigerating for up to a week, or freezing in the bean liquid for up to six months. (I like to have a couple of 2 cup containers of beans and liquid in my freezer at all times.)
- Category: Basic Technique
- Method: Pressure Cooker
- Cuisine: American
*I confess – I still keep a can or two of chickpeas in the pantry. But I’ve been using them less and less. This recipe makes four two cup servings.
That is, four servings, each two cups in size. Is there a better way to say that? It sounds awkward. Anyhow…I use one serving, and freeze the other three for use later. When it’s time to use them, I thaw them out in the microwave, and continue as before.
*If a recipe calls for drained chickpeas, I save the liquid, and substitute it for the liquid in the recipe. As I said in the opening, that’s one of the advantages of making your own beans – the liquid is an ingredient that is just as useful as the beans themselves.
Lorna Sass’s various pressure cooking cookbooks.
For beans, I like her Great Vegetarian Cooking Under Pressure. It has a handy chart on the inside covers for timings for all different types of beans, soaked and unsoaked.