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
- 1/4 teaspoon pepper
- 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.
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.