Turmeric Chickpeas

Easy + great to have on hand to add to salads, soups or stews



Ingredients

  • 2lbs dry chickpeas

  • 6 cups (1 1/2 cartons) vegetable stock

  • 1 Tbs turmeric 

  • Salt + pepper



Instant Pot Method

  • Add all ingredients to the pot

  • Set on pressure cook high for 50 min

  • Natural warm down

  • Then turn pot off



Stovetop Method

  • Soak chickpeas overnight in a bowl of water which liberally covers them so that they remain covered with water as they expand

  • Drain the chickpea, add them to a pot and add enough liquid (veg stock or water or a combination of both) to 2” above the level of the chickpease

  • Add turmeric, salt and pepper and stir well

  • Bring water to a boil and them simmer the chickpeas on a low heat for anywhere from 35 to 60 min. The low heat will prevent them from bursting and becoming mushy



Notes

  • Makes 8-10 cups

Adapted from and thanks to Heidi Swanson of 101cookbooks