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Add a photoServings: 4
Ingredients
- (dry black chickpeas) Serves 4
- 1 c. black chickpeas
- 2 Tbsp. extra virgin extra virgin olive oil
- 2 tsp ajowan seeds (also called carom or possibly bishop's weed, see Note) Salt to taste
- 3 c. water
Directions
- Soak chickpeas overnight in 4 c. of water in a covered container.
- In a medium pressure cooker, add in all ingredients and steam on high heat 25-30 min. Then turn the heat to low and cook for 1 hour. Check for doneness, being careful to wait till cooker is depressurized. Chickpeas should be soft but hard to the touch. If needed, cook 30 min longer.
- Cooked chickpeas will keep in your refrigerator for at least a week.
- Note: Ajowan (that is also spelled as ajwain) can be found in Indian markets.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 234g | |
| Recipe makes 4 servings | |
| Calories 242 | |
| Calories from Fat 85 | 35% |
| Total Fat 9.77g | 12% |
| Saturated Fat 1.25g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 19mg | 1% |
| Potassium 438mg | 13% |
| Total Carbs 30.33g | 8% |
| Dietary Fiber 8.7g | 29% |
| Sugars 5.35g | 4% |
| Protein 9.65g | 15% |
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