Provided by Alton Brown
Time 1h10m
Yield 2 pounds cooked chickpeas, about 6 cups
Number Of Ingredients 3
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.
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Ggff Ggft
[email protected]I'm new to pressure cooking, and this recipe was a great place to start. The chickpeas were cooked perfectly, and the whole process was so easy.
Twanna Thomas
[email protected]These chickpeas are a great source of protein and fiber. I feel good about feeding them to my family.
Himat Momand
[email protected]Delicious! I love the way the pressure cooker brings out the flavor of the chickpeas.
M Noor
[email protected]I followed the recipe exactly, but my chickpeas came out a little mushy. I think I'll try cooking them for less time next time.
MAMUN GAMER YT
[email protected]These chickpeas are a lifesaver! I always have a can of them in my pantry for when I need a quick and healthy meal.
Md Zubair ali
[email protected]Perfect for meal prep! I made a big batch of these chickpeas on the weekend, and I've been eating them all week in salads, soups, and stews.
Mr Faruk
[email protected]So easy and convenient! I love that I can just throw all the ingredients in my pressure cooker and walk away.
Leon Igbinigie
[email protected]The chickpeas were a little bland for my taste, but they were still a good addition to my soup.
Naveed Rehman
[email protected]I've never cooked chickpeas in a pressure cooker before, but this recipe made it so easy. They were done in no time, and they were perfect.
Brandi Kaup
[email protected]These chickpeas turned out so tender and flavorful! I used them to make a quick and easy salad for lunch, and they were a hit.