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Pressure Cooker Boiled Chickpeas

Chickpeas boiled using a pressure cooker, infused with the aroma of pandan and cloves.
Print Recipe
Cook Time 30 minutes
Total Time 30 minutes
Course Snack
Cuisine Malaysian
Servings 6 cups

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.