Some of the yummiest snacks are the simplest, and one of my favorites is boiled chick peas. For an afternoon snack (and anything in between), boiled chick peas are perhaps a healthier alternative, and 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, but 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!
Pressure-Cooked Chick Peas (Kacang Kuda Rebus)
- 1 kilogram dried chick peas (kacang kuda)
- 3 screwpine leaves (daun pandan), tied into a knot
- 1/2 cup sugar
- 2 teaspoons salt
- 1 teaspoon cloves (optional)
Soak the chick peas 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 chick peas, screwpine leaves, sugar, salt and cloves if using. Add enough water to the pot, just enough to cover the chick peas.
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.