Pressure Cooking Chickpeas Without Soaking For Best results

Pressure Cooking Chickpeas

Chickpeas are so healthy and delicious! There are so many things you can make from this wonder-legume. It’s cheap and high in protein and can be perfect for adding in salads, making hummus, curries, burgers, falafels or just simply munching on its own. Their quite nutty taste and grainy texture pairs well with different dishes and ingredients. I usually cook them first and later on I decide what to do with them.

They contain a wide range of nutrients, including protein which is necessary for bone, muscle and skin health. They can also contribute a significant amount of protein to the diet. A cup of chickpeas provide almost on-third of an adult’s daily protein need.

Source: https://www.medicalnewstoday.com/articles/280244#benefits

The nutrients in chickpeas may also help prevent a number of health conditions.

Today I am going  to share how I cook my chickpeas using my electric pressure cooker.

WHAT DID I USE FOR BOILING THE CHICKPEAS?

Draining the Chickpeas
  • Dry Chickpeas
  • Black pepper (optional)
  • Himalayan Pink Salt (any salt)
  • 4 cloves of garlic (optional)
  • Bay leaf (optional)

WHY IS IT HEALTHY?

They are rich in minerals, vitamins and a good source of fiber and rich in plant-based protein.

LET’S GET STARTED!

Cooking Chickpea in the Pressure Cooker

Cooking Chickpeas Using a Pressure Cooker

How to Cook Chickpeas using an electric pressure cooker. No soaking is required!
Prep Time 5 mins
Cook Time 32 mins
Course Side Dish
Cuisine Mediterranean
Servings 4 people
Calories 140 kcal

Equipment

  • Electric Pressure Cooker

Ingredients
 
 

  • 2 cups of dried chickpeas washed and drained
  • 4 cups of water
  • 1 ½ teaspoon Himalayan pink salt
  • 4 cloves of garlic
  • 2 large dry bay leaf
  • 1 teaspoon black pepper

Instructions
 

  • Prepare 2 cups of chickpeas. Wash them and drain the water. Peel 4 cloves of garlic, 1 – 2 bay leaves, pepper and salt.
  • In the electric pressure cooker, add 2 cups of chickpeas, garlic, pepper and salt. Add 4 cups of water.
  • Close the lid and set the timer on high pressure for 20 minutes. First few minutes, the pressure cooker will come to pressure and then cook for 20 minutes. When it's ready the pressure cooker will make a noise. You will need to release the pressure from the cooker first and when it's fully released, open the lid.
  • Open the lid and drain the excess liquid (I use it as vegetable stock) and enjoy healthy and delicious chickpeas.

Notes

Storage:
Fridge: Can be stored up to 5 days in an airtight container.
Freeze: Fully cooked chickpeas can be stored up to 1 month in an airtight container.
 
Nutritional value based on cooked chickpeas and no added salt.
Serving: 100g| Calories: 164 kcal| Carbohydrates: 27.42g | Protein: 8.86g | Fat: 2.59g | Saturated Fat: 0.27g | Sodium: 7 mg | Potassium: 291 mg | Fiber: 7.6g | Sugar: 4.8 g | Folate: 172μg | Calcium: 49 mg | Iron: 2.89 mg | Magnesium: 48 mg | Phosphorous: 168 mg | Potassium: 291 mg | Zinc: 1.53 mg |

Nutrition

Calories: 140kcalCarbohydrates: 24gProtein: 8gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 890mgPotassium: 258mgFiber: 6gSugar: 4gVitamin A: 28IUVitamin C: 2mgCalcium: 56mgIron: 2mg
Keyword vegan, legumes, gluten free, chickpeas, wholefood, plant-based
Tried this recipe?Let us know how it was!

If you prefer to watch me cooking chickpeas using an electric pressure cooker, check out my YouTube channel. I will be sharing with you all my healthy, whole-food, oil-free vegan recipes which are simple, quick and delicious. (I only share the delicious ones) 😊

You can also check my other recipes:

https://strongwithplants.com/instant-pot-lentil-mushroom-soup-oil-free-and-vegan/

https://strongwithplants.com/oil-free-vegan-spaghetti-fungi-bolognese/

https://strongwithplants.com/veggie-burger/

https://www.youtube.com/watch?v=BnqbLZTUVtc

by | Jul 17, 2020

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About the Author

<a href="https://strongwithplants.com/author/inga/" target="_self">Inga K</a>

Inga K

Inga became vegan in March 2018. After a series of documentaries that hit hard, she and her husband switched to a plant-based diet within a week and vegan soon after.Inga has a UK Level 5 Advanced Diploma in Diet and Nutrition.

Strongwithplants.com is a blog for anyone who strives for a healthy and happy life. We share healthy plant-based (and often oil-free) recipes and give you the best tips on finding vegan local food whilst travelling, promoting a plant-based lifestyle focusing on good health and spiritual wellbeing.

A plant-based lifestyle is not about giving up. It’s about embracing all that’s good. Eat food that doesn’t harm your body, animals, or the planet. Use a little as possible and recycle everything. Eat local and unprocessed food to minimise your carbon footprint. Avoid buying anything that contributes to animal suffering.

Each individual’s dietary needs and restrictions are unique to the individual. Please seek advice from a professional nutritionist or your doctor.

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