My newest pressure cooker adventure is cooking my own chickpeas instead of using the canned ones. I still keep some cans around for backup for those days when a recipe calls for them and I don’t have any made. I find a batch will keep in the fridge and I take what I need out of it as I go. In my instant pot I can make it in about 40 minutes from start to finish. Actually it’s a bit longer considering the heat up and cook down period so I have to plan an extra hour if I need it that day. It sure beats having to pre-soak and watching the stove, or the slow cooker. Oh, and the flavour! Much more intense than the cans.
I find a ratio of 1:3 works well. In this description I’ll double this because usually that will last a few days.
Here is how it goes:
- rinse 2 cups of raw chickpeas and add to pot (pick out and sad looking ones)
- add 6 cups of water
- cover and adjust the manual timer to 35 minutes.
- make sure the steam release is closed. I have forgotten to check before and wondered why the pressure would not build up. The cooker will just hiss away until it is closed.
- After it finishes beeping at the end let it naturally cool down so you keep the flavours in.
- I use a slotted spoon to transfer them into a container to go right in the fridge. Most of the water will be gone but there will be some left that can be turned into a fantastic soup. Last night I just added water, some chicken pieces that I had in the freezer, rice, and made a yummy congee snack for later. It would make a great base for a lot of dishes so you could also keep it in a glass jar in the fridge for a few days.
By doing this:
- I save in the cost
- I save the time
- I save the salt
- I have one less can to recycle
Buy doing this I add flavour and nutrients to my recipes!