Rosemary Chickpeas

Take boring chickpeas and bring them to life with this robust recipe. Say goodbye to lectins. In this dish, lectins get hit with a double whammy by soaking overnight and pressure cooking. This dish is incredibly easy to make.

INGREDIENTS

Here’s all the goodies you need to make your own rosemary chickpeas!

• 2 c dry chickpeas

• water

• 3 tbls avocado oil

• 1 small onion-cut in quarters

• 3 garlic cloves-peeled

• 2 large rosemary sprigs

• salt

• pepper

INSTRUCTIONS

Here is how to make your own rosemary chickpeas, starting from the overnight soak to the pressure cooking.

For the over night soak…

The first time I soaked dried beans, I have to admit- it was a little intimidating. It seemed so easy, I was worried that I had to be doing something wrong. Turns out, it actually is as easy as it sounds. Easy-chickpeasy!

• Put some dry chickpeas in a large bowl, cover with water and leave out on the counter over night around 8-12 hours. (these will double in size so make sure you have a large bowl and plenty of water)

• Drain in a colander in the sink and give an additional rinse and then you have successfully soaked your chickpeas and ready to pressure cook them.

Pressure Cooking…

1. Place the drained, soaked chickpeas into the center pot of the Instant pot

2. Add 5 cups of water, avocado oil, onion quarters, garlic, rosemary, & generously season with salt and pepper. Stir until combined

3. Put the lid on the Instant Pot and adjust setting to pressure cook on high for 14 minutes

4. Once cooking cycle is finished, manually release steam (be careful, steam is hot) until depressurized and remove lid

5. Remove center pot from instant pot and pour into a colander in the sink. Remove the twig-like part of the rosemary before serving.

Here is the Recipe…

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Rosemary Chickpeas

Yield: 5 cups

Author: Lectin Free Wife

Take boring chickpeas and bring them to life with this robust recipe. Say goodbye to lectins. In this dish, lectins get hit with a double whammy by soaking overnight and pressure cooking.

Ingredients

• 2 c dry chickpeas
• water
• 3 tbls avocado oil
• 1 small onion-cut in quarters
• 3 garlic cloves-peeled
• 2 large rosemary sprigs
• salt
• pepper

Instructions

For the over night soak

1. Place the dry chickpeas in a bowl and cover with 8 cups of water and then leave out on counter to soak for 8-12 hours
2. After 8-12 hours, the chickpeas will have more than doubled in size, pour the chickpeas into a colander and give a good rinse with clean water several times

Pressure Cooking

1. Place the drained, soaked chickpeas into the center pot of the Instant pot
2. Add 5 cups of water, avocado oil, onion quarters, garlic, rosemary, & generously season with salt and pepper. Stir until combined
3. Put the lid on the Instant Pot and adjust setting to pressure cook on high for 14 minutes
4. Once cooking cycle is finished, manually release steam (be careful, steam is hot) until depressurized and remove lid
5. Remove center pot from instant pot and pour into a colander in the sink.  Remove the twig-like part of the rosemary before serving.