Ingredients:
1 lb (about 2 cups) dried chickpeas, soaked overnight and rinsed until water runs clear
Water (enough to cover chickpeas in Instant Pot)
2 dried sage leaves
1 dried bay leaf
1 star anise
2 cardamom pods
1 whole clove
2 tsp olive oil
2 tsp dried savory herbs
2 tsp ground cumin
½ tsp dried chili pepper (or to taste)
½ tsp white pepper
1 tsp black sesame seeds
Salt to taste
Instructions:
1. Place soaked and rinsed chickpeas in the Instant Pot.
2. Cover with water (about 2 inches above the level of the chickpeas).
3. Add sage leaves, bay leaf, star anise, cardamom pods, clove, 1 tsp olive oil, and dried savory herbs. Close the lid, set to high pressure, and cook for 40 minutes. Once done, allow pressure to release naturally.
4. Drain the chickpeas and remove all whole herbs and spices and set chickpeas aside.
5. In a large pan, heat 1 tsp olive oil over medium heat.
6. Add the cooked chickpeas, cumin, chili pepper, savory herbs, white pepper, black sesame seeds, and salt.
7. Sauté for 5–7 minutes, stirring often, until chickpeas are fragrant and lightly toasted.
Enjoy warm as is, or add to your salads, grain bowls, or favorite dishes for a flavorful boost.
Profile: Chickpeas
Chickpeas are a plant-based powerhouse packed with protein, fiber, and minerals that help keep you full and energized. They grow in little pods on bushy green plants and are usually harvested when dry. Chickpeas do well in cooler seasons and need well-drained soil.
Once the pods turn brown and start rattling, they’re ready to pick and dry. With their nutty flavor and hearty texture, chickpeas are super versatile and work great in everything from soups and salads to tasty snacks like this one. (Source: Chickpea Production in California-UC Davis PDF)
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