"After cooking dried chickpeas for years, I've found that Instant Pot chickpeas is the quickest method! The first time I made them, I was amazed at how tender they get in only 1 hour. It's so much easier and faster than cooking them on the stovetop! Also, homecooked chickpeas have a texture and flavor that's more satisfying than canned garbanzo beans, and they're about half the price."
"It's quick and hands off. The method is truly hands off, and the chickpeas cook perfectly every time. It's cheaper than canned. I love eating canned chickpeas, but cooking beans in a pressure cooker is cheaper: about half or more the price of canned! It's MUCH more delicious than canned. The texture and flavor of home-cooked Instant Pot chickpeas are better than those from a can."
Pressure-cooking dried chickpeas in an Instant Pot yields tender, slightly nutty beans in about one hour with a hands-off process. Homecooked chickpeas offer firmer texture and richer flavor than canned garbanzos and cost roughly half as much. The Instant Pot method enables reliable batch cooking and easy freezer storage for hummus, salads, curries, and quick meals. The technique is quick, repeatable, and minimizes active cooking time compared with stovetop methods. Chickpeas provide plant-based protein and fiber and adapt to Mediterranean and Indian preparations, making them a versatile, economical addition to many diets.
Read at A Couple Cooks
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