My Profile

Diana Walstad

United States

Member since Dec 2012

Flag This ProfileFlag as Inappropriate

Replied to Pressure Cooker Chickpeas Recipe : Alton Brown : Food Network

Jun 18, 2014 on FoodNetwork.com

I add enough liquid to JUST cover the chickpeas. I'm guessing about 2 cups liquid for 3 cups soaked peas. For example, one cup dry peas swelled overnight to 3 cups. After rinsing and draining, I added the 3 cups of peas to the pressure cooker. I added enough liquid (about 2 cups) to just cover the peas. (The 2 cups included some chicken stock, bay...

Reviewed Pressure Cooker Chickpeas

Jul 29, 2013 in Food Network Community Toolbox on FoodNetwork.com

Ideally, chickpeas should be soaked before cooking. More nutrition, less flatulence, and a MUCH shorter pressure cooking time. I pressure-cook soaked chickpeas for 0-1 minute and then let the pressure cooker depressurize. It takes 15 minutes on my electric stove."

Reviewed Pressure Cooker Chickpeas

Dec 23, 2012 in Food Network Community Toolbox on FoodNetwork.com

Chickpeas should be soaked before cooking. Less gas and a MUCH shorter pressure cooking time.

I soak 1 cup chickpeas in water overnight (or for 8 hr) in 2 cups water with a 1/2 tsp salt (the salt softens the bean skins). Rinse beans and drain. (This will get rid of some of the bean compounds that induce stomach discomfort and...

Not what you're looking for? Try: