Some of the yummiest snacks are the simplest, and one of my favorites is boiled chickpeas. For an afternoon snack (and anything in between), boiled chickpeas are perhaps a healthier alternative. I could keep munching on these all day while sipping yummy cups of coffee. Before the advent of pressure cookers, this used to take forever to make. Now, we can have these munchies ready within a fraction of the time. This is how Kak’mbang makes them, apparently based on my (mysterious) Nenek’s recipe. Enjoy!
Jump to RecipeStep by Step
Soak the chickpeas in cold tap water overnight, then drain in a colander.
In the pot of your pressure cooker (mine was the Philips HD 2139), add the chickpeas, screwpine leaves, sugar, salt and cloves if using. Add enough water to the pot, just enough to cover the chickpeas.
Wipe dry the bottom of the pot, and place it in your pressure cooker. Close and secure the lid and cook, using the Beans/Tendon (or equivalent) program, 30 minutes.
When the timer is up, release the pressure before safely removing the lid. Drain the beans in a colander.
Transfer to a serving dish and serve immediately.
Pressure Cooker Boiled Chickpeas
Ingredients
- 1 kilogram dried chickpeas
- 3 pandan leaves tied into a knot
- ½ cup sugar
- 2 teaspoons salt
- 1 teaspoon cloves optional
Instructions
- Soak the chickpeas in cold tap water overnight, then drain in a colander.
- In the pot of your pressure cooker, add the chickpeas, screwpine leaves, sugar, salt and cloves if using. Add enough water to the pot, just enough to cover the chickpeas.
- Wipe dry the bottom of the pot, and place it in your pressure cooker. Close and secure the lid and cook, using the Beans/Tendon (or equivalent) program, 30 minutes.
- When the timer is up, release the pressure before safely removing the lid. Drain the beans in a colander.
- Transfer to a serving dish and serve immediately.
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