Instant Pot Chickpeas: A Healthy Staple for Vegetarian & Gluten-Free Cooking

 There is nothing easier than cooking chickpeas in the Instant Pot-soaked beans cook for 16 minutes.

1. Soak 8 ounces of dry chickpeas overnight or for 8 hours-

2. Discard liquid, place chickpeas in the Instant Pot, and add 6 cups of water, 3 cloves of garlic, 2 bay leaves, salt and pepper- 

3. Secure lid, close steam valve, and set to pressure cook for 16 minutes. 

4. When done, release steam manually according to the manufacturer's instructions.

I use my Instant Pot for just about everything. As a vegetarian/vegan, beans are a staple in my cooking, and the Instant Pot makes preparing them incredibly easy. Cooking my own chickpeas, black beans, pinto beans, and more—rather than relying on canned beans—not only saves money, but also helps reduce exposure to the unwanted chemicals and toxins that can leach into food from metal cans.

What kind of harmful toxins and chemicals you ask? 

1. Aluminum  - 

• Metals such as aluminum can leach into the food (especially if it is acidic like chopped tomatoes) and accumulate in your organs. Studies show higher levels of aluminum accumulation in the brains of Alzheimers patients indicating that aluminum may contribute to Alzheimers.

2. BPA - 

• BPA, which is found in cans, plastics water bottles and the lining of lids for jars, can affect hormone levels in the body and behave similarly to estrogen. High levels of estrogen are not good for us- may even be linked to breast cancer.
•  Homemade Chickpeas: A Healthy Staple for Vegetarian & Gluten-Free Cooking
• An article posted in The Breast Cancer Prevention Partners website explains the toxic chemical bisphenol A (BPA). "This hormonally active chemical in the lining of canned foods has been linked to breast cancer and a host of other health concerns. What’s meant to be a protective barrier between the metal and the can’s contents actually leaches this toxic chemical into the food we eat."- This is not an isolated article. I've been reading for years about this problem. I've included links. https://www.thealternativedaily.com/bpa-exposure-from-canned-food/

In addition, pressure cooking your beans tastes great! 

I cook beans on Mondays and they last until Thursday! 

Of course you can also freeze cooked beans-

Cooked chickpeas are one of my favorite plant-based staples! I use them to make creamy homemade hummus, fresh chickpea salads, and a delicious chickpea “tuna-style” spread for gluten-free sandwiches. I also love adding cooked chickpeas to soups and stews for extra texture, flavor, and nutrition. Chickpeas are an excellent source of plant-based protein and fiber, naturally low in fat and calories, and perfect for vegetarian and gluten-free cooking. Affordable, versatile, and healthy—chickpeas are a true kitchen winner!

Cook chickpeas from scratch and enjoy a healthy, affordable ingredient perfect for hummus, soups, salads, and vegetarian meals.