What You’ll Need
Ingredients
- 2 cups dried chickpeas - (1 pound)
- 5 cups water
- ¼ teaspoon Kosher salt - optional
Instructions
- Using a fine mesh sieve, thoroughly rinse the chickpeas. Remove any debris as needed.
- Transfer the chickpeas to the Instant pot and add 5 cups water, or enough to cover the chickpeas by 1 inch with water. Add salt, if using.
- Pressure cook on manual high pressure for 50 minutes. Allow pressure to naturally release for 15 minutes, before releasing any remaining pressure.
- Drain the excess water (aquafaba) into the sink or a storage container, then enjoy the chickpeas as desired.
To freeze:
- Cook the chickpeas according to instructions, then allow to cool completely to room temperature. Transfer the chickpeas to freezer safe container or jars (I like to portion 1 ¾ cups into individual 16 oz mason jars and freeze accordingly). This equals about 1 can of chickpeas and can be used as so in various cooking recipes. Freeze for up to 3 months.
Nutrition
Serving: 0.66cup | Calories: 208kcal | Carbohydrates: 35g | Protein: 11g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 105mg | Potassium: 500mg | Fiber: 10g | Sugar: 6g | Vitamin A: 38IU | Vitamin C: 2mg | Calcium: 65mg | Iron: 4mg
Disclaimer: The Nutritional Information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.
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