Chickpeas - Fast and Easy Cooking in Pressure Cooker - No Soak Method

Name: Chickpeas - Fast and Easy Cooking in Pressure Cooker - No Soak Method
Prep time: 5 min
Total time: 55 min

September 23, 2009

Prep 5 min Total 55 min

Chickpeas are cheap, healthy and can be used for a myriad of dishes. Unfortunately, they have to be soaked many hours before they can be cooked. Who of us remember to do that? So it usually ends with canned chickpeas, or with something else entirely. Fortunately, you can cook them in under an hour with a pressure cooker.

http://www.youtube.com/watch?v=WrERFeV6BCM

Ingredients

400 g (½ l) dry chickpeas
1½ l water

Directions

Put all the ingredients into the pressure cooker.

Cook them quietly for 40 minutes.

You can choose to let the pressure cooker cool down by itself, or you can cool it quickly under the cold tap.

Notes

The chickpeas swell up to about the double weight when cooked. So they absorb a whole lot of water. The only problem you can encounter is if all the water is sucked in by the dry chickpeas. Then you risk it burning. Therefore, make sure that there is enough water in the pressure cooker.

The basic principle when you have to find out how much water is needed in the pressure cooker, is 1 part chickpeas for 2 parts water, so there is enough for the chickpeas. And then approx. ½ liter of water for the pot, so that it does not boil dry.

Another way to measure it, is simply to make sure there is 2 inches (5 cm) to 4 inches (10 cm) of free water over the chickpeas.