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Rinse Soak chickpeas / Garbanzo beans overnight or at least 8 hours in 5 cups of hot water.
Drain the water.
Take chickpeas in IP, add 5 cups water.
Cover your IP with locking lid. Pressure Manual button for 15 minute under high pressure.
When cooking time is done, turn off your IP and let pressure release naturally.
Drain the water.
Instant Pot Chickpeas are ready to use in any recipe. 🙂
Rinse Soak chickpeas.
Take chickpeas in IP, add salt and 5 cups water.
Cover your IP with locking lid. Pressure Manual button for 40 minutes under high pressure.
When cooking time is done, turn off your IP and let pressure release naturally.
Drain the water
Instant Pot Chickpeas are ready to use in any recipe. 🙂
Heat butter in a pan. Add garlic and Sundried tomatos. On a medium heat, Cook for about 1 minutes, until garlic is fragrant.
Then add chickpeas, salt, poultry seasoning, and red pepper flacks. Mix everything very well and cook for about 1 to 2 minutes.
Now add 1 cup vegetable broth (Or water), heavy cream, and Parmesan cheese. Mix well and continue cooking on medium, uncovered, for 5 minutes, stirring occasionally.
Remove from heat. Stir in chopped fresh basil. Serve warm with crusty bread or over rice.