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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Instant Pot Chick Peas Recipe

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This recipe for Instant Pot Chick Peas is from The Poljak Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb dry chickpeas (roughly 2 1/4 cups) nor soaked
6-7 cups water (cover by 1.5 inches)
1 1/2 teaspoon salt
1-2 bay leaves
6 cloves garlic (one clove) lightly smashed
1 onion halved
1 teaspoon baking soda
Directions:
Directions:
*Optional but recommended for best texture: cover chickpeas with water and soak overnight.
Rinse chickpeas and look through to pick out any bad ones or stones.
Add to the Instant Pot with all remaining ingredients
Cook on manual high pressure for 40 minutes (no soak) or 10 minutes (soaked).
Allow pressure to naturally release 10 minutes before releasing remaining pressure.
Cool completely and store.
Storage
Store in a sealed container in the fridge for up to 4 days or freeze for up to 6 months.

Notes
*this makes a big batch of chickpeas! If you want a smaller batch, cut everything in half (including water), but keep the cook time the same.

My chick peas were old and came up a little firm in the middle which was delicious. Probably needs a bit long if for hummus.

 

 

 

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