1 teaspoon (6g) fine salt (for soaked chickpeas)(or for unsoaked chickpeas, use 1 ½ teaspoon (9g) fine salt)
4 cups (1L) water or unsalted chicken stock
Instructions
Optional Step – Soak Chickpeas Overnight: Place 1 cup (225g) dried chickpeas and 1 tbsp (17g) fine table salt in a large container. Pour 4 cups (1L) cold water in the large container, then give it a few stirs. Allow chickpeas to soak overnight for at least 8 – 16 hours. *Pro Tip: If your house is very warm, place the large container in the fridge to avoid fermentation.
Rinse Chickpeas: Rinse chickpeas under cold water, then pick out any stones or debris. Drain chickpeas well.
Pressure Cook Chickpeas: Add 1 cup (225g) unsoaked chickpeas or all of the soaked chickpeas, 2 bay leaves, 1 whole head (40g) garlic, and 1 halved (212g) onion to the Instant Pot.
Adding Salt:-For Unsoaked Chickpeas – add in 1 ½ tsp (9g) fine salt.-For Soaked Chickpeas – add in 1 tsp (6g) fine salt.Pour in 4 cups (1L) cold water or unsalted chicken stock, then give it a quick mix. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position.
Pressure Cooking Method:-For Unsoaked Chickpeas – High Pressure 42 minutes (tender with a bit of chew) or 60 minutes (tender soft) + Natural Release 20 minutes-For Soaked Chickpeas – High Pressure 5 minutes (tender & creamy) + Natural Release 20 minutesAfter 20 minutes, release remaining pressure, then open the lid.
Serve Instant Pot Chickpeas: Remove & discard onions and bay leaves. Taste the chickpeas to ensure they are fully cooked. Add more seasoning if necessary. Drain the chickpeas. Then, serve the chickpeas as a tasty side dish. Enjoy!~ 🙂