While using canned chick peas may be convenient, using dried chickpeas is really quite easy and much more economical. If you have a pressure cooker you can even get away without soaking them first.
Traditional method:
- Soak the chick peas for 8 hours or overnight in lightly salted water.
- Drain and place in a large saucepan. Cover with plenty of fresh water .
- Add a bay leave, a wedge of onion, and a couple of cloves of garlic (for additional flavour) if desired.
- Bring to the boil and boil for 1-1½ hours until tender. Drain and use as required.
Pressure cooker method – Soaking method:
- Soak 200g chick peas for 8 hours or over night in lightly salted water
- Drain and place in a pressure cooker. Add 1 litre of water and 1 tbsp oil.
- Add a bay leave, a wedge of onion, and a couple of cloves of garlic (for additional flavour) if desired.
- Close the lid and heat to high pressure.
- Reduce the heat to maintain the pressure and cook for 15 minutes.
- Reduce to pressure slow method. Drain and use as require
Pressure cooker method – No Soak method:
- Place 200g chick peas in a pressure cooker. Add 1½ litre of water and 1 tbsp oil.
- Add a bay leave, a wedge of onion, and a couple of cloves of garlic (for additional flavour) if desired.
- Close the lid and heat to high pressure.
- Reduce the heat to maintain the pressure and cook for 40 minutes.
- Reduce to pressure slow method. Drain and use as require.
Notes: 200g of dried chick peas will produce 400g of cooked chick peas. When cooking in a pressure cooker, do not fill more than half way.
- Chickpeas before and after soaking
- Soaked chickpeas in pan with
- Cooked chickpeas
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