(Al­most) In­stant Chick­peas

Clean Eating - - RECIPE INDEX -

MAKES 2½ CUPS. The In­stant Pot is a ter­rific tool for cook­ing dried beans be­cause it saves you hours of soak­ing and sim­mer­ing. Cook­ing times can vary de­pend­ing on the batch, so test a chick­pea, and if it’s still tough, add an­other 5 min­utes cook time, then re­peat.

1 cup dried chick­peas, rinsed and picked over 1 tsp olive or co­conut oil 1∕2 tsp sea salt 1 bay leaf

1. To the In­stant Pot, add 4 cups wa­ter, chick­peas, oil, salt and bay leaf. Lock lid and set re­lease valve to [Seal­ing]. Press [Pres­sure] and set to [More/High]; ad­just cook­ing time to 40 min­utes.

2. When cook­ing is done, let pres­sure re­lease for 10 min­utes (don’t move the vent). Care­fully set re­lease valve to [Vent­ing]. When metal pin in lid falls and all pres­sure is re­leased, un­lock lid. Test a chick­pea; if still tough, lock on lid, press [Pres­sure] and set to [More/High] for an­other 5 min­utes. Drain.

PER SERV­ING (1∕2 cup): Calo­ries: 144, To­tal Fat: 3 g,

Sat. Fat: 0 g, Carbs: 23 g, Fiber: 6 g, Sug­ars: 4 g, Pro­tein: 7 g, Sodium: 202 mg, Choles­terol: 0 mg

Switch It Up: Make any of your fa­vorite beans or lentils in your In­stant Pot. Check out in­stant­pot.com for a chart with cook­ing times.

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