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Chickpeas Simmered with Garlic and Bay
We consider basic cooked chickpeas to be a kitchen staple—they can be made into salads, added to soups or stews, stirred into cooked grains or braised vegetables, or even mashed or pureed. This recipe yields a simply seasoned but flavorful pot of tender chickpeas intended for use in other dishes. For a few ideas on how to use the chickpeas, see the recipes below; note that if making the mashed chickpeas, you will need to reserve ½ cup of the chickpea cooking liquid before draining.
cups (1 pound) dried chickpeas, rinsed and drained
Kosher salt and ground black pepper
01In a 6-quart Instant Pot, stir together the chickpeas, 2 teaspoons salt, the baking soda and 6 cups water, then distribute in an even layer. Lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 5 minutes. When pressure cooking is complete, quick-release the steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot. Using potholders, carefully remove the insert from the housing and drain the chickpeas in a colander; return the insert to the housing. Rinse the chickpeas under cool water, then return them to the pot. Add the garlic, bay and 6 cups water; stir to combine, then distribute in an even layer.
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