Chickpeas are one of our favorite beans. These hearty beans are so tasty and are versatile in so many dishes like soups, salads, spreads, and dressings. Buying them in the can is convenient, but cooking them not only is much cheaper, but they taste even better with no sodium added!
Yes, no “added” sodium needed in these tasty beans. The secret natural salty ingredient is “Kelp”. I learned from the Forks Over Knives cookbook that adding kelp to beans when cooking helps to reduce flatulence while adding rich flavor to soups and broths. Kelp is naturally high in sodium, but it is full of health-promoting nutrients. It also adds a wonderful flavor to broths and soups. Don’t worry it will not add a seaweedy flavor.
Cooking beans on the stove-top can take forever. Often times the prep include an overnight soak. Using the Instant Pot makes the process much quicker. The 15-minute quick soak and cook time less than 1 hour allows cooking beans less dreadful.
So the next time you have a taste for some chickpeas, pull out your Instant Pot, grab some Kelp and whip up a batch of delicious chickpeas. Enjoy!
Rinse and drain 1lb of uncooked chickpeas. Add the chickpeas to the Instant Pot. Place enough water in Instant Pot to cover the beans a few inches. Place the lid onto the Instant Pot and seal the pressure valve.
Set the pot onto the "Manual" mode. Set the timer to 0:00. Allow the pot to come to pressure, then turn off. Release the pressure valve and allow the beans to sit for 15 minutes.
Remove the lid from the Instant Pot. Drain all of the water. Add beans back to Intant Pot. Refill the pot with fresh water to no more than the "1/2 capacity mark" in the pot to allow for expansion.
Drop the Kelp into the pot. Relid the pot and seal the pressure valve. Cook on the "Manual" or "Bean" mode for 30 minutes. Allow the pot to nauturally release the pressure for 20 minutes. Remove the top and enjoy! Don't forget to eat the Kelp! 🙂
Store beans in a tightly sealed glass jar for up to 5-7 days.