I couldn’t find chickpeas with no added salt in tins at the supermarket, so I picked a bag of dried organic ones instead. This is the first time that I’ve cooked chickpeas from scratch and I must admit that they taste so much better than tin ones. So, there is no going back to tins again! Also, it was so easy to cook in a pressure cooker. I didn’t need to pre-soak them before and it only took 40 minutes to cook. How I love my good old pressure cooker! YOU ROCK!
There are so many health benefits of chickpeas. One of which is that they provide amounts of protein comparable to that of meat or dairy foods, which makes it an important source for vegetarians and vegans.
I would include wholemeal pasta or brown rice with this puree. They would give the puree a bit thicker and fuller texture.
This dish reminds me of a Moroccan dish or dip. I think if I had made it thicker by adding more chickpeas it would have been a nice dip for nachos.
How to cook chickpeas using a pressure
Wash the chickpeas well and cook it in cold water. With my WMF pressure cooker, I waited until the second ring (orange) popped out and then set the timer for 40 minutes.
- 4 large sunripe tomatoes (de-seeded & chopped)
- 2 small aubergine / eggplants or 1 large (chopped)
- 1 small red bell pepper (cored & chopped)
- 1 garlic (crushed)
- 1 tbsp olive oil
- 1 cup chickpeas (boiled)
- Put everything into a pressure cooker and fry until the tomatoes and aubergine have soften and then cook under pressure for 5 minutes.
- Add chickpeas and blend until you get your desired consistency.
- Suitable for freezing.