Rinse the soaked chickpeas in cold water. Put into a medium sized pot with the shallot, bay leaf, and dried chipotle pepper. Add water to cover by about 1 inch.
Rinse the soaked chickpeas in cold water. Put into a medium sized pot with the shallot, bay leaf, and dried chipotle pepper. Add water to cover by about 1 inch.
Place pot on stove over a medium-high flame and bring to a boil. Cover. Lower the heat to medium-low and cook at a low simmer until the chickpeas are soft, about 45 minutes depending on the age of the peas. In any event check them for doneness after 40 minutes. They should be just soft but not mushy, with a little bite left in them. Add salt to taste. Remove from heat and let steep in their liquor until cooled. Discard the bayleaf, chipotle and shallot before using. Makes about 4 cups chickpeas.
- Into the pressure cooker, put 2 cups of dried chickpeas, 12 cups (3qts) of water plus the same aromatics as above. Lock the lid. Bring the cooker to high pressure over a medium-high flame. Lower flame to medium-low and cook chickpeas for 45 minutes.
- Turn off the flame. Let the cooker sit for 10 minutes to decompress before opening. If the pressure hasn't fully released, run cold water over the cooker's lid to speed up the process.
- Add salt to taste. Let the chickpeas steep in their liquor until cooled. Discard the bayleaf, chipotle and shallot before using. Makes about 4 cups of chickpeas.
0 servings
1/2 cup