Chickpeas in a pressure cooker are easy to prepare and cook much faster than in a traditional pot. Boiled chickpeas in a pressure cooker are a tasty side dish, and you can use them to make salads, simply seasoned with oil, pepper, and salt, or to make soups or purees. Make sure not to add salt during cooking, but only once the chickpeas are cooked, so they don’t become hard. Now let’s see how to cook chickpeas with the pressure cooker, and if you prepare them, let me know. Barbara
I recommend trying these recipes with chickpeas as well:
- Difficulty: Easy
- Cost: Affordable
- Rest time: 12 Hours
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Pressure cooker
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 7 oz dried chickpeas
- a few bay leaves
- 1 carrot
- Half onion
- 1 stalk celery
- to taste salt
Tools
- Pressure cooker
How to Make Chickpeas in Pressure Cooker
Let’s start preparing chickpeas in a pressure cooker, soak them in cold water for 10/12 hours. I do it in the evening so they can soak overnight
After soaking, drain the chickpeas, rinse them, and put them in the pressure cooker. Clean the onion, carrot, and celery stalk, then add the vegetables into the pressure cooker with the chickpeas.
Add the water; it should cover the chickpeas and vegetables by 3/4 inch, making sure not to exceed the maximum level indicated on the pressure cooker.
Close the pot with its lid, set the heat to maximum, and when it whistles, lower to minimum. From that moment, cook for 20 minutes.
After 20 minutes, turn off the heat, allow the steam to release, and when the pot is no longer under pressure, open the lid, add salt, and stir. Let it rest for a couple of minutes so the chickpeas absorb the flavors.
Once cooked, drain them, place them in a bowl, adjust salt, and dress them with extra virgin olive oil, or use them to make your preferred dish.
How to Store Chickpeas Cooked in Pressure Cooker
Once you’ve cooked the chickpeas in the pressure cooker, store them in the refrigerator for 2/3 days
