Pressure Cooker Chickpeas

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Chickpeas should be soaked before cooking. Less gas and a MUCH shorter pressure cooking time.

I soak 1 cup chickpeas in water overnight (or for 8 hr in 2 cups water with a 1/2 tsp salt (the salt softens the bean skins. Rinse beans and drain. (This will get rid of some of the bean compounds that induce stomach discomfort and gas.

For pressure cooking, I add the rinsed beans to the PC (pressure cooker and cover beans with about 2 cups liquid. (They taste really good when cooked with chicken stock, bay leaf, salt.

I bring the PC to 15 psi, turn the burner off, and then wait at least 15 min for the chickpeas to "passive cook". My PCs will hold their pressure for the entire 15 min via stored heat. That means the chickpeas were exposed to temperatures between 212F and 250F for 15 min. That's enough heat to cook them fine.

My book 'Cooking and Experimenting with Pressure Cookers' describes this procedure in more detail.

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better than mushy canned, if you do it just right.

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This was one of my first times using a pressure cooker, and I wanted to cook unsoaked chickpeas. Perfect!