Pressure Cooker Chickpeas from Dried
In short: Dried chickpeas cooked without soaking in 45 minutes under pressure until soft and creamy, ready for salads, soups, curries and spreads. It takes about 1 h 20 min in total and makes 8 servings.
- Prep
- 5 min
- Cook
- 1 h 15 min
- Total
- 1 h 20 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 200 kcal
Home-cooked chickpeas are creamier and more flavorful than canned ones, and a pressure cooker cuts the work to almost nothing. Unsoaked chickpeas take about 45 minutes at high pressure, while soaked ones take 15. A bay leaf, garlic and a little salt season them from inside, and the cooking liquid, which is full of flavor, can be used in soups or stored with the beans. Use them in any recipe that calls for canned chickpeas.
Instructions
- Rinse the chickpeas in a sieve and remove any stones or damaged ones.
- Put the chickpeas, water, bay leaf, garlic, oil and salt in the pressure cooker pot. Keep the pot no more than half full.
- Close and lock the lid, set the vent to sealing and cook at high pressure for 45 minutes.
- Let the pressure release naturally for 20 minutes, then release what remains.
- Taste a chickpea. It should be soft and creamy all the way through. If it is still firm, cook at high pressure for 5 to 8 more minutes.
- Drain, keeping some of the cooking liquid, or store the chickpeas in their liquid. Remove the bay leaf before using.
Tips
- For very soft chickpeas, as for hummus, add 1/2 teaspoon of baking soda to the pot. The skins will break down.
- Soaked overnight chickpeas cook in 15 to 18 minutes at high pressure. Drain the soaking water first.
Questions and answers
How much do dried chickpeas expand?
They roughly double or triple in volume. 200 g (1 cup) dried chickpeas make about 500 g (2 1/2 to 3 cups) cooked, about the same as two 400 g (14 oz) cans of drained chickpeas.
Can I freeze cooked chickpeas?
Yes. Freeze them in their cooking liquid in portions for up to 6 months. Thaw in the fridge overnight.
What can I do with the cooking liquid?
Use it in soups and stews, or whisk it into hummus for a lighter texture. Keep it in the fridge for 4 days.
How long does it take to make Pressure Cooker Chickpeas from Dried?
About 1 h 20 min in total: 5 min of preparation and 1 h 15 min of cooking.
How many calories are in Pressure Cooker Chickpeas from Dried?
About 200 kcal per serving, with 10 g of protein, 33 g of carbohydrates and 5 g of fat. These values are estimates.
Nutrition per serving
| Calories | 200 kcal |
|---|---|
| Protein | 10 g |
| Carbohydrates | 33 g |
| Fat | 5 g |
| Fiber | 9 g |
| Sugar | 6 g |
| Sodium | 430 mg |
Estimated values, calculated from the ingredients.
