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Dried Chickpeas made in Electric Pressure Cooker
Beans are cooked in 2 phases. During Phase I, beans are cooked without salt sugar and souring agents, which may prevent beans from getting tender. During Phase II, salt sugar and souring agents are added, as well as some of the cooked beans are mashed to thicken the broth
Ingredients
Phase I Basic Cooking
1. Canola or other vegetable oil 3 Tablespoons
2. Onions finely chopped: 1½ cup
3. Minced garlic: 4 Cloves
4. Fresh Ginger peeled chopped: 2 Tablespoons
5. DRY CURRY SPICES
- Ground Cayenne pepper: ½ teaspoon or to taste
- Cumin powder: 2½ teaspoon
- Coriander powder: 2½ teaspoon
- Ground Fennel: ½ teaspoon
- Cinnamon powder: 1 teaspoon
- Clove powder: 1 teaspoon
- Ground Black pepper: 1 teaspoons
- Cardamom seeds: 1 teaspoon
- Ground Oregano leaves: 1 teaspoon OR Ajwain: ½ teaspoon
- Bay leaf: 1
7. Whole Jalapeño pepper (OPTIONAL): 1 or 2.... DO NOT CUT OR CHOP
8. Plum Tomatoes, seeded chopped: 1 Cup
9. Dried Chickpeas: 2 Cups
10. Water: 5 cups
Phase II Finish
11. Sea salt: 1 teaspoon or to taste
12. Sugar: ½ teaspoon
13. Fresh Lime Juice: 1 Tablespoon
Method
Phase I Basic Cooking
1. Add Canola oil to Pressure Cooker Pot. Select Brown/Sauté mode. Heat oil for about 3 minutes. Add onions, cook till softened, about 2 minutes.
2. Stir in Minced Garlic Ginger, and DRY SPICES. Sauté for two minute. You may add one or two tablespoon of water to prevent burning.
3. Add Jalapeño pepper, Sauté for one minute.
4. Add Tomato, Chickpeas, and water. Stir
5. Close and lock-in the lid. Turn the Pressure Release Knob to 'SEAL/CLOSE' position. Set Pressure Cooker to HIGH/11.6 psi. Set Cooking Time to 50 minutes. START the pressure cooker.
6. After cooking time has elapsed, it will enter WARM mode and start dissipating pressure. Wait 10 minutes, turn the Pressure Release Knob to 'VENT/OPEN' position release remaining pressure.
Phase II Finish
7. Un-lock and open the the lid. Use Immersion Hand Blender to mash about half of the beans. Be careful not to scratch the Cooking Pot.
8. Add salt sugar and lime juice.
9. Close and lock-in the lid. Turn the Pressure Release Knob to 'SEAL/CLOSE' position. Set Pressure Cooker to HIGH/11.6 psi. Set Cooking Time to 5 minutes. START the pressure cooker.
10. After cooking time is elapsed, it will enter WARM mode. Leave it in WARM mode for about 20 minutes to naturally dissipate pressure.