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 teaspoon fine sea salt
- 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