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Question about cooking chickpeas in a pressure cooker

bearzie | Oct 25, 200909:05 AM

I have never used a pressure cooker and today I decided to make chickpeas and try it out. I've soaked the chickpeas overnight in water. I now have 7 1/2 cups of chickpeas. The pressure cooker is large so it is only 1/3 full.

I'm looking at Lorna Sass's Pressure Perfect cookbook and she suggests using 2 Tab of oil for every cup of beans to control the foam. Do you think I really need 15 Tab of oil?

She has a basic bean recipe using 1 pound of dried beans and adding 9 cups of water. That's if you didn't soak the beans. Should I just put in enough water to cover them?

There seems to be some debate about using baking soda. I'd rather not since that would mean a trip to the store. Any thoughts?

I want to make hummus but I plan on freezing the remaining cooked beans. Should I put them on a cookie sheet to freeze. I'm afraid I'll end up with one large ball of frozen chickpeas.

And how are defrosted chickpeas in a salad?

Thanks for your thoughts.

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