Instant Pot Chickpeas
from Tiffany at eatathomecooks.com
Servings: 12 cups
Calories: 284kcal
Ingredients
- 2 lbs. dry chickpeas
- 1 onion diced
- 10 cloves garlic crushed
- 3 Tbs. lemon juice
- 2 tsp. kosher salt
- ½ tsp. pepper
- 12 cups water
Instructions
- Combine all ingredients in the Instant Pot, seal the lid and set the cook time for 40 minutes.
- When the time is up, do a quick pressure release.
- Cool and store in 2 cup quantities in the freezer.
Nutrition
Serving: 12cups | Calories: 284kcal | Carbohydrates: 48g | Protein: 15g | Fat: 5g | Saturated Fat: 1g | Sodium: 349mg | Potassium: 692mg | Fiber: 13g | Sugar: 9g | Vitamin A: 52IU | Vitamin C: 6mg | Calcium: 94mg | Iron: 5mg