From inthekitchenwithkath.com
(Adapted from Urvashi Pitre’s recipe in Indian Instant Pot Cookbook)
Serves 4 – 6 (depending on how many other courses are served)
The olive oil added to the beans helps to keep the foam down. Foam can clog the pressure valve.
To cook the chickpeas
1 cup dried chickpeas, rinsed and drained
3 bay leaves
4 cups water
1 teaspoon salt
1 tablespoon olive oil
For the salad
1 cup finely minced red onion
1 large plum tomato, seeded and diced
½ cup chopped fresh cilantro
Drained cooked chickpeas (or 2 cans rinsed and drained chickpeas)
1 teaspoon salt
½ teaspoon ground cayenne pepper
¼ cup freshly squeezed lemon juice
1. Combine the chickpeas, water, bay leaves and salt in the Instant Pot.
2. Stir in the olive oil. Seal the lid. Use high pressure with the Bean/Chili function, and set the time for 40 minutes.
3. When the time is up, use the natural pressure release (in other words, don’t do anything) for at least 10 minutes. (Longer is OK.) Then use the quick release and remove the lid. Drain the chickpeas and discard the bay leaves.
4. Combine the red onion, tomato, and cilantro in a large bowl.
5. Add the chickpeas to the bowl with the salt, cayenne pepper and lemon juice. Stir well to distribute the lemon juice and seasonings and serve.