Ingredients
Directions
Drain and rinse soaked chickpeas.
Add the chickpeas, garlic, rosemary, salt, if using, and 2 cups of water to the Instant Pot.
Pressure cook for 15 minutes then, carefully, quick release.
Drain excess liquid from chickpeas through a sieve or colander and reserve remaining liquid for soups, broth or sauteing vegetables.
Chef's Notes
Substitutions
Use another hardy herb of choice in place of rosemary, such as thyme or oregano.
Substitute onion (another source of prebiotic fiber) for garlic.
Use another bean of choice like great Northern, cannellini, or navy beans.
Prep Ahead
Soak ahead of time, rinse, and store the chickpeas in an airtight container in the refrigerator for up to 2 days before cooking them. Rinse again before cooking.
Storage
Store cooked chickpeas in an airtight container in the refrigerator for up to 5 days or freeze for up to three months. Let cool completely before storing.
Ingredients
Directions
Drain and rinse soaked chickpeas.
Add the chickpeas, garlic, rosemary, salt, if using, and 2 cups of water to the Instant Pot.
Pressure cook for 15 minutes then, carefully, quick release.
Drain excess liquid from chickpeas through a sieve or colander and reserve remaining liquid for soups, broth or sauteing vegetables.
