Vegan Instant Pot Garbanzo Beans (Chickpeas)
Whether you’re looking to cook-up an Indian Chole, whip up some Homemade Hummus, or simply amp-up the protein in an array of delicious dishes, you need to start with cooked Chickpeas.
“But in a world where I can choose to use canned, why would I start with dry Chickpeas and make them myself?”
Cost, Connivence, & Control!
-It’s cost effective (Less expensive to buy them bagged or in bulk.),
-It’s quick, simple and straightforward (Only a few buttons & beeps, and you’ll be knee deep in Chickpeas).
-And you can control every ingredient that’s added. (No questionable can linings & you select your spices.)
(This article contains affiliate links.)
My favorite way to whip them up is to use my Instant Pot.
(My pressure cooker.)
-You simply add everything to the bowl, close the lid, push a few buttons and you’re cooking up some Chickpeas! (Feel free to walk away, there’s no need to supervise, & it will even keep them warm for you if you’re not back before they’re done!)
Presto, change-o, hello Garbanzo!
Not only are Chickpeas chalk-full of protein,
(15 grams per cup) but they’re:
-Bursting with Iron, Zinc, Phosphorus, Folate, & B Vitamins!
-They’re alkalizing & awesome for energy (Contain slow digesting, complex Carbohydrates. The good guys! 😉 )
-They sustain blood sugar (Spikes & crashes create complications.)
-They’re a slow-to-digest, High Fiber Food. (Which aids digestion, helps you “remain regular” 😉 & helps you feel full.)
-They’re Heart Healthy (Help balance cholesterol, keep arteries clear, & decrease likelihood of a heart attack & or a stroke.)
-They’re low in calories (Not that I’m counting 😉 )
What’s not to love?
**Fun Facts***
~Chickpeas are the most widely consumed Legume around the world!
~They’re also one of the oldest crops consumed around the world, and have been part of some traditional diets for over 7,500 years!
(Isn’t that amazing?!)
These little Legumes have led quite the legacy!
So what are you waiting for??
Here’s what you need to prepare a pot of Pressure Cooker Chickpeas
Ingredients
2 Cups of Dried Garbanzo Beans (Chickpeas)
2 Teaspoons of Sea Salt
6 Cups of Filtered Water
Cook Time: 45 minutes plus + 10 minutes of natural pressure release
Prep Time: 5 Minutes
Total Time: 60 Minutes
(One Hour)
*Two Cups of Dried Chickpeas will equal 6 Cups of Cooked Chickpeas*
*1 1/2 Cups of drained Cooked Chickpeas will equal a 14-16 oz can of drained Chickpeas*
Here’s what you do
Step One: Combine the Dried Chickpeas, Filtered Water, and Sea Salt in your Instant Pot.
Step Two: Make sure the steam release valve is set to seal & manually set the timer to 45 minutes on High Pressure.
Step Three: After the timer beeps, allow the pressure to diffuse naturally for 10 minutes and then manually release the pressure the rest of the way.
(Turn the steam release valve to venting.)
Step Four: After the pressure has finished releasing, remove the lid, drain the excess water, & enjoy.
**Caution: It WLL BE HOT and there will be steam**
See? Simple.
Mama’s Magic Tips & Tricks
–While it’s not necessary to pre-soak your Chickpeas before cooking them in a pressure cooker, pre-soaking them ahead of time can aid digestion, increase nutrient absorption & lower phytic acid.
*If you do decide to soak them ahead of time, soak your Chickpeas overnight or for 4 hours and reduce your cooking time to 25 minutes on High Pressure.
Don’t currently have a pressure cooker for you to cook-up-some Chickpeas in your own kitchen?
Click Here, or on the image below, to visit Amazon & to check out the one I choose.
(I have the 6 quart, 7-in-1, Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer version and I absolutely love it!)
“Now that I’ve went ahead and whipped up some wonderful Chickpeas, what can I create?”
Why don’t you toss a few into my Sensational Summer Salad?
or use them for some Vegan (Tastes like Tuna) Chickpea Salad?
