You say garbanzo beans, I say chickpeas. I use them to make hummus, most of the time. I also like to use them in hearty lunch salads, and turning a light soup into a stick to ribs soup.
I always cook chickpeas in the pressure cooker. I usually cook up a one pound bag once a month, divide it into dinner portions and store them in the freezer. To thaw, I just set the freezer container out in the sink and let nature do its thang.
HERE’S ALL IT TAKES
- 1 pound bag of garbanzo beans
- 2 crushed garlic cloves
- 2 bay leaves, whole
- enough water to cover the beans
First, I rinse the chickpeas and check for foreign objects, I do this for ALL beans.
Using my pressure cooker, I add the chickpeas, crushed garlic cloves, bay leaves and pepper, then add enough water to cover the peas, about 2-inches.
Over medium-high heat, I bring the water to a boil, then cover it with the lid and place the pressure regulator on the vent pipe. When the regulator starts its rocking motion, I lower the heat to medium low. Set the timer for 45 minutes.
After 45 minutes, I remove the cooker from the heat and allow the pressure to drop on its own. 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.