"Those who forget the pasta are condemned to reheat it."--Unknown

Instant Pot Chick Peas Recipe

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This recipe for Instant Pot Chick Peas, by , 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!

Contributor:  
Contributor:  
Jan Poljak

Category:
Category:

Ingredients:  
Ingredients:  
1 lb dry chickpeas (roughly 2 1/4 cups)
6-7 cups water (cover by 1.5 inches)
1 teaspoon salt
2 bay leaves
6 cloves garlic, 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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