Ingredients
- 1 cup chickpeas (soaked in water for at least 12 hours)
- 1 large onion (chopped)
- 1 carrot in pieces/cubes (optional)
- 1/3 cup olive oil
- 2,5 cups water
- salt, pepper, oregano
Method
- In a pressure cooker add enough water and boil chickpeas for 10 minutes.
- Strain the chickpeas and discard the boiling water.
- In the pressure cooker sauté with olive oil the onion and the carrots.
- Add chickpeas, stir and add water (until they cover and little more), pepper, oregano.
- Close the pressure cooker and let the ingredients boil for about 30′ (time is proportional to the pressure cooker, so cook as you usually cook legumes).
- When cooking time finished, let the pressure cooker to cool, open it, add some salt if needed and pepper.
- Put it again to the heat to boil for 10′ so the broth thickens (if needed).
Tips:
Try not to add salt when you cook legumes because salt causes legume peeling (most times).
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