Easy + great to have on hand to add to salads, soups or stews
Ingredients
Instant Pot Method
Stovetop Method
Soak chickpeas overnight in a bowl of water which liberally covers them so that they remain covered with water as they expand
Drain the chickpea, add them to a pot and add enough liquid (veg stock or water or a combination of both) to 2” above the level of the chickpease
Add turmeric, salt and pepper and stir well
Bring water to a boil and them simmer the chickpeas on a low heat for anywhere from 35 to 60 min. The low heat will prevent them from bursting and becoming mushy
Notes
Adapted from and thanks to Heidi Swanson of 101cookbooks
Turmeric Chickpeas
Easy + great to have on hand to add to salads, soups or stews
Ingredients
2lbs dry chickpeas
6 cups (1 1/2 cartons) vegetable stock
1 Tbs turmeric
Salt + pepper
Instant Pot Method
Add all ingredients to the pot
Set on pressure cook high for 50 min
Natural warm down
Then turn pot off
Stovetop Method
Soak chickpeas overnight in a bowl of water which liberally covers them so that they remain covered with water as they expand
Drain the chickpea, add them to a pot and add enough liquid (veg stock or water or a combination of both) to 2” above the level of the chickpease
Add turmeric, salt and pepper and stir well
Bring water to a boil and them simmer the chickpeas on a low heat for anywhere from 35 to 60 min. The low heat will prevent them from bursting and becoming mushy
Notes
Makes 8-10 cups
Adapted from and thanks to Heidi Swanson of 101cookbooks