If you are serious about your health, then you need to take a closer look at the beige ball-shaped legume called chickpea. Chickpeas contain 140 calories per half cup, six grams of filling fiber, 1.6 mg of iron, 200 mg of potassium and about one gram of fat, reports the Ohio State University Extension. Dry chickpeas cost less than canned chickpeas and contain less sodium. The quickest way to cook chickpeas is in a pressure cooker. Unfortunately, it can easily turn the chickpeas into overcooked mush.
Soak the chickpeas for about 12 hours in a pot of water.
Drain with a strainer or colander. Then, place the legumes into the pressure cooker.
Add 1 1/2 cups of water per cup of chickpeas into the pressure cooker. The water should cover the chickpeas completely. Add 1/2 tsp. of baking soda or salt.
Follow the instructions that came with your pressure cooker and cook the chickpeas for 10 to 20 minutes until tender.
Drain, season and serve. Chickpeas can top salads or be used to make hummus.