You say garbanzo beans, I say chickpeas.
Chickpeas are fairly new to me. I've used them to make hummus. I've added them to soups. And up until recently, I simply bought them canned. I read a helpful article that inspired me to cook them on my own. They turned out rather tasty and much larger than the ones from the can.
HERE'S ALL I NEEDED TO DO
- 1 pound bag of garbanzo beans (I found them in the Mexican food section at Brookshire's.)
- 2 crushed garlic cloves
- 2 tablespoons olive oil
- 2 bay leaves, whole
- 1/4 teaspoon pepper
- enough water to cover the beans
First, I rinsed the chickpeas and checked for foreign objects, I do this for beans so why not do it for the chickpeas. I don't know if it's necessary but it doesn't hurt to check.
Using my pressure cooker, I added the chickpeas, the crushed garlic cloves, oil, bay leaves and pepper, then covered them with enough water, 1- to 2-inches of water over the peas.
Over medium-high heat, I brought the water to a boil, then covered it with the lid and placed the pressure regulator on the vent pipe. When the regulator started its rocking motion, I lowered the heat to medium low. Set the timer for 45 minutes.
After 45 minutes, I removed the cooker from the heat and allowed the pressure to drop on its own. This took maybe 10 to 15 minutes, I didn't really time it. When the air vent/cover lock drops, I know I can remove the lid.
A quicker method to cooling a pressure cooker:
Carefully remove pressure cooker from stove top and cool it under a running water faucet until pressure is completely reduced. Pressure is completely reduced when the air vent/cover lock has dropped. After pressure has been completely reduced, remove the pressure regulator. Always remove the pressure regulator before opening the cover.
The chickpeas turned out great! It made so much that I was able to store some in the freezer for later. For the money, it was less expensive to make them on my own than to buy them in the can, no surprise there. The 16 ounce bag of dried chick peas ran a dollar, where the 15 ounce can cost $.86.
However, it did take an hour of my time to prepare them. I don't know that I would make a habit of preparing my own chickpeas. Quite honestly, I'll probably keep a couple of cans in the pantry, right next to the standby-chicken broth.
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Editor's Note: Since the writing of this post, I have developed the habit of cooking chickpeas in the pressure cooker. I find myself cooking up a one pound bag once a month, dividing it into serving sizes and storing them in the freezer.
I use them to make hummus, to throw in soups as a meat substitute. I've, also, grown to eat them right out of the bowl with extra pepper for lunch. My kids have grown to like them and my husbands asks for them in his favorite vegetable soups.
I love chickpeas (garbanzo beans) and my pressure cooker. I have a new spring-valve type pressure cooker and I think that they cook even quicker — in about 25 minutes at pressure if they aren’t presoaked (which I almost always do a quick-soak). If presoaked they take 12-14 minutes at pressure.
If you quick release the cooker, it can often cause the beans to split so it’s best to let the pressure come down naturally. The cost savings is large for beans so I almost always cook my own. Thanks for posting about two of my favorite things — beans and pressure cooking.
I never thought I would like chickpeas. It just sounds like something that wouldn’t be good. But they’re awesome. I love them in soup especially. They definitely add a lot to the bowl.
I’m so glad you like them as much as I do. And you’re right about adding a lot to the bowl, they must be loaded with protein. I get full very fast with very little soup in my bowl. It’s has me thinking that this is a great legume for dieters.
Yup, they’re tasty, and ARE really great for protein, I’m vegan and I eat these (cooked or made into hummus) as one of my main sources of protein
[...] or garbanzo beans, I happen to have had some frozen from cooking a batch last week. See the recipe, Home Cooked Garbanzo Beans or Chick Peas for cooking directions. Using canned garbanzo beans will work fine, too. Whatever you have on hand. [...]
[...] made it a habit to cook up a bag of chickpeas in the pressure cooker, so I can have them on hand when the craving hits. Yesterday, I made Charlie a batch of Italian [...]
[...] canned or home cooked chickpeas [...]
[...] 1 (14 oz) can cooked chickpeas or 1 1/2 cups home cooked chickpeas [...]
YES YES YES!!!!
Finally, I can put my pressure cooker to work! Thanks for the recipe, Jill!!!
Gabi @ Mamaliga.
a. Do you cook until no water left, or do you drain off the last of the water?
b. What to do about the garbanzo bean ‘skins’ that come off during cooking? Do you eat with thebeans or do you discard?
a. Cook until the garbanzo beans are tender and the broth is delicious. It works great as a vegetable broth substitute for cooking rice or adding to soups.
b. If there’s a lot of skins, I use a slotted spoon and scoop them out. But they don’t really get in the way of the meal.
If I’m making hummus then I place beans and skins through the 1 cup food processor, it doesn’t matter then.