Best 2 Pressure Cooker Chickpeas Recipes

Embark on a culinary journey to discover the wonders of chickpeas, transformed into delectable dishes using the magic of a pressure cooker. Dive into a symphony of flavors with our diverse collection of recipes, catering to every palate and dietary preference. From the classic Indian chana masala, a symphony of spices and creamy chickpeas, to the Mediterranean delight of falafel, crispy on the outside and tender within, our recipes unveil the versatility of this humble legume. Create a hearty and healthy chickpea soup, brimming with fresh vegetables and bursting with flavor. Indulge in a flavorful chickpea curry, a symphony of aromatic spices and creamy coconut milk. Experience the magic of Moroccan cuisine with our tangy and aromatic chickpea tagine, a delightful blend of sweet and savory flavors. Explore the vibrant flavors of Mexican cuisine with our zesty chickpea tacos, a delightful fusion of textures and tastes. And for a quick and convenient meal, whip up our simple yet satisfying chickpea salad, a refreshing combination of chickpeas, crisp vegetables, and a tangy dressing. Our pressure cooker recipes unlock the full potential of chickpeas, delivering tender and flavorful results in a fraction of the time. Join us on this culinary adventure and discover the endless possibilities of this nutritious and versatile ingredient.

Here are our top 2 tried and tested recipes!

PRESSURE COOKER CHICKPEAS

Pressure Cooker Chickpeas image

Provided by Alton Brown

Time 1h10m

Yield 2 pounds cooked chickpeas, about 6 cups

Number Of Ingredients 3

Ingredients

9 cups water
1 pound dried chickpeas, sorted and rinsed
1 teaspoon kosher salt

Steps:

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.

CHICKPEAS (PRESSURE COOKER)

Chickpeas (Pressure Cooker) image

These are 100% perfect chickpeas. This is a quick way to cook chickpeas that have been soaked for at least 6 hours. Use in soups, salads, pasta salads, etc. I use my large 9 liter (9 1/2 quart), 12 psi (80 kPa) stove top pressure cooker, which nearly the same pressure as an electric pressure cooker. Follow all safety precautions...

Provided by Lee Thayer

Categories Other Side Dishes

Time 6h13m

Number Of Ingredients 4

Ingredients

1 c dry chickpeas
water as needed
salt as desired
2 Tbsp cooking oil

Steps:

1. Rinse the dry chickpeas then place in a container. Add water to cover by an inch or two. Cover and place on the counter for at least 6 hours. If soaking overnight, then place in the fridge.
2. When ready to cook, drain and rinse the beans and place in your pressure cooker. Add 8 cups of water, salt as desired, and the 2 tablespoons of cooking oil, this keeps the beans from foaming so do not skip the oil.
3. Place the lid on the pot, add the weight (the jiggler), and bring the heat up to high. When the jiggler starts moving and releasing pressure, start timing for 13 minutes, and turn the heat down to low or medium low to just maintain the jiggler moving and releasing pressure.
4. At 13 minutes, turn off the heat and move the pressure cooker to an unused burner and allow a natural release of pressure. When the pressure is released, open the lid, drain and use the chickpeas as needed in other recipes.

Tips:

Choose dried chickpeas that are plump and free of blemishes.
Soak the chickpeas overnight or for at least 8 hours before cooking.
Use a 6-quart or larger pressure cooker. A smaller cooker will not be able to hold all of the chickpeas and water.
Add plenty of water to the pressure cooker, about 3 cups per cup of chickpeas.
Cook the chickpeas on high pressure for 15-20 minutes, or until they are tender.
Quick-release the pressure from the pressure cooker once the cooking time is complete.
Drain the chickpeas and rinse them with cold water.
The chickpeas can be used immediately or stored in an airtight container in the refrigerator for up to 5 days.

Conclusion:

Cooking chickpeas in a pressure cooker is a quick and easy way to get perfectly cooked chickpeas. Pressure-cooked chickpeas are also more digestible and nutritious than canned chickpeas. With a little planning, you can have a pot of perfectly cooked chickpeas ready to use in your favorite recipes in no time.