Dry chickpeas pressure cooked

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386g dry, unsoaked chickpeas

56g garlic, crushed

3 bay leaves

1 (212-300g) onion, halved (recommended to put halves in a cheesecloth bag for easy removal afterward)

12.5g fine salt

5.5 cups chicken stock (or 4 cups chicken stock and 1.5 cups water)

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Batch-Size Sheet Pan Dinner (scaled for 2lb cherry tomatoes container from Costco)

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Cooked chickpeas from pressure cook section, drained

2 pounds (908g) cherry tomatoes, halved

4 ½ pounds (approx 2043g) small potatoes, washed and halved

1 ½ cup olive oil

2 ¼ cup chicken broth or reserved chickpea cooking liquid from the pressure cooker

4 lemons, juiced (or 4 ½ fluid oz lemon juice concentrate)

4 ½ teaspoons garlic powder

4 ½ tablespoons dried oregano

4 ½ tablespoons paprika

4 ½ teaspoons salt

½-1 teaspoon red pepper flakes (or more to taste)

2 tablespoons Toom Garlic Dip per serving

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Pressure Cook Chickpeas

1. Combine dry chickpeas, garlic, bay leaves, onion, salt, and stock/water in an Instant Pot liner. Mix the ingredients so they are evenly distributed.

2. Put the lid on and close/lock it. Pressure cook on high for 42 minutes for tender chickpeas but with some resistance. Natural release for 20 minutes.

3. After 20 minutes natural release, release the remaining pressure and open the lid. Remove bay leaves, onion halves, and drain excess liquid (can reserve for the broth component in the sheet pan coating if desired).

   Note: Skip baking chickpeas if using this alternative option from canned chickpeas in original recipe. It is not necessary and will make them too soft.

Sheet Pan Bake

1. Preheat the oven to 400F.

2. Line a baking sheet with parchment paper for easier cleanup, if making the larger batch you will need 2 sheet pans to ensure veggies are not too crowded.

3. Add the halved potatoes and cherry tomatoes to the sheet pans (evenly distribute).

4. In a measuring cup, whisk together combine oil, broth, lemon juice, oregano, paprika, pepper, and salt. Pour the mixture over the potatoes and tomatoes and toss to coat.

5. Transfer to the oven and roast for 20 minutes, then toss.

6. Continue to cook for another 20 minutes until fork tender.

7. Add the potatoes and tomatoes, chickpeas, to a bowl or plate, dollop on Toom garlic dip and serve.

Conversions to grams:

1 15oz can chickpeas, drained & rinsed (equivalent dry chickpeas is 85g or ½ cup, cooked chickpeas approximately 425 grams)