Leave a Reply
Want to join the discussion?Feel free to contribute!
By :The Ultimate Healthy Instant Pot Cookbook by Coco Morante |
Cuisine | Modern |
Difficulty | Easy |
Browse Category | Seven Ingredients or Less, Side Dishes |
Duration | more than 2 hours |
Diet | Vegetarian |
Cooking Technique | Pressure Cook |
Main Ingredient | Chickpeas, Miso, Sesame Oil, Sesame Seeds |
Prep Time | 5 minutes |
Cook Time | 55 minutes |
Servings |
8 servings
|
Ingredients
|
Nutrition Information
Per serving (2 tablespoons): 52 calories, 2 grams fat, 7 grams carbohydrates, 3 grams fiber, 2 grams protein
This website uses cookies to give you the best user experience, for analytics and to show you offers tailored to your interests on our site and third party sites. We may share your information with advertising and analytics partners. (You can disable cookies through your browser but this will limit the functions of the site).
AGREEPRIVACY ON OUR WEBSITE
this recipe is incomplete! how much water? stupid
Just wanting to ask how it take 55minutes when you have to wait 10-12hrs for the delay time….hopefully this is a typing mistake….
It would be a little more useful as a recipe if you said how much water do use!
I thought it would be safe to go with ATK’s (America’s Test Kitchen) method of cooking chickpeas. “Learn to Cook Chickpeas in a Pressure Cooker with Eric” on YouTube https://youtu.be/BnqbLZTUVtc This recipe calls for 1 cup, but Eric used 1 lb. Since you are only using 1/2 cup of water for the mix( I added 2 tbsps to get it smooth), the rest gets dumped off. I used 2 quarts which covered the peas and it worked fine. The taste was alright, but to give it a little sweetness, I drizzled Wan Ja San’s Vegetarian Mushroom Oyster Sauce over it. That was good!