Pressure-Cooked Chickpeas (Garbanzo Beans)

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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 74.7
  • Total Fat: 1.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 150.0 mg
  • Total Carbs: 12.5 g
  • Dietary Fiber: 3.6 g
  • Protein: 4.2 g

View full nutritional breakdown of Pressure-Cooked Chickpeas (Garbanzo Beans) calories by ingredient
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Introduction

Beans that are soaked for 24 hours and pressure-cooked are lower in oxalate. Chickpeas and Garbanzos are the beans lowest in oxalate. Beans that are soaked for 24 hours and pressure-cooked are lower in oxalate. Chickpeas and Garbanzos are the beans lowest in oxalate.
Number of Servings: 9

Ingredients

    1 pound of dry Chickpeas (Garbanzo Beans), soaked for 24 hours
    5 cups of filtered water
    1 teaspoon sea salt

Directions

Soak 1 pound of rinsed and sorted, dry chickpeas in enough filtered water to cover the beans a half inch over the top. Cover. Change water once or twice.

Drain and put in pressure cooker. Add 5 cups of filtered water, sea salt and stir. Pressure cook on normal/medium for 15 minutes. Use natural pressure release for 15-20 mins. (Using the slow pressure release method and salt helps retain the shape of the beans.)

Place in colander and rinse with cool water. Let cool.

Freezes well.

Serving Size: 9 servings (approx.)

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