How to Cook Chickpeas in a Pressure Cooker

The chickpea is a source of magnesium and vitamin B-6.

If you are serious about your health, then you need to take a closer look at the beige ball-shaped legume called chickpea. Chickpeas contain 140 calories per half cup, six grams of filling fiber, 1.6 mg of iron, 200 mg of potassium and about one gram of fat, reports the Ohio State University Extension. Dry chickpeas cost less than canned chickpeas and contain less sodium. The quickest way to cook chickpeas is in a pressure cooker. Unfortunately, it can easily turn the chickpeas into overcooked mush.

Things You'll Need

• Water
• Baking soda or salt
• Stove
• Strainer or colander

Instructions

1. Soak the chickpeas for about 12 hours in a pot of water.

2. Drain with a strainer or colander. Then, place the legumes into the pressure cooker.

3. Add 1 1/2 cups of water per cup of chickpeas into the pressure cooker. The water should cover the chickpeas completely. Add 1/2 tsp. of baking soda or salt.

4. Follow the instructions that came with your pressure cooker and cook the chickpeas for 10 to 20 minutes until tender.

5. Drain, season and serve. Chickpeas can top salads or be used to make hummus.

Tips & Warnings

• Chickpeas are also called garbanzo beans.

• Chickpeas come in many colors besides the traditional beige including black, green, red and brown.

• You can cook the beans unsoaked, but it will take longer to cook them in the pressure cooker.

References

• Ohio State University Extension: What Is The Difference Between Garbanzo Beans And Chickpeas?
• Mediterranean Diet: Chick Peas - How to Cook them At Home
• World's Healthiest Foods: Garbanzo Beans
• Vegetarian Cooking Recipes Tips: How To Cook Chickpeas
• Fast Cooking: Canned vs. Cooked Dry Beans

Resources

• The Waitakere Redneck's Kitchen: Cooking Chickpeas With A Pressure Cooker
• Fast Cooking: Time Table: Vegetable Cooking Times for Pressure Cookers