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This week's Resolution Recipe: Chickpeas - For Science!
1 cup (225 g) dried chickpeas
1 whole head garlic, crushed (Ha! I used... actually, that amount.)
2 bay leaves
1 onion, halved
1 Tbsp + 1 tsp salt
4 cups water or stock (I used 1 cup house-made chicken stock and 3 c water)
Place chickpeas and 1 Tbsp salt in a large container. Pour 4 cups cold water in the large container and give it a few stirs. Soak for at least 8-16 hours.
Drain and rinse chickpeas, picking out any stones or debris. Add everything to an Instant Pot. Cook on high pressure for 5 minutes, let sit for 20 minutes, then release any remaining pressure. Drain and serve.
What worked: The chickpeas were creamy and not at all crunchy, which since these were moderately old I was afraid would be the case. I added a few threads saffron as well.
What didn't: It didn't make very good hummus, but that's because the wife didn't want to add any tahini or lemon juice - we just had the chickpeas ground up. It failed as a hummus but it worked very well as a side dish of nicely-cooked chickpeas.
Will I make it again? I won't be in a hurry; we've been using canned chickpeas instead. But this definitely works well to cook dried when we have them.
1 cup (225 g) dried chickpeas
1 whole head garlic, crushed (Ha! I used... actually, that amount.)
2 bay leaves
1 onion, halved
1 Tbsp + 1 tsp salt
4 cups water or stock (I used 1 cup house-made chicken stock and 3 c water)
Place chickpeas and 1 Tbsp salt in a large container. Pour 4 cups cold water in the large container and give it a few stirs. Soak for at least 8-16 hours.
Drain and rinse chickpeas, picking out any stones or debris. Add everything to an Instant Pot. Cook on high pressure for 5 minutes, let sit for 20 minutes, then release any remaining pressure. Drain and serve.
What worked: The chickpeas were creamy and not at all crunchy, which since these were moderately old I was afraid would be the case. I added a few threads saffron as well.
What didn't: It didn't make very good hummus, but that's because the wife didn't want to add any tahini or lemon juice - we just had the chickpeas ground up. It failed as a hummus but it worked very well as a side dish of nicely-cooked chickpeas.
Will I make it again? I won't be in a hurry; we've been using canned chickpeas instead. But this definitely works well to cook dried when we have them.