Ingredients:
2 cups chickpeas, rinsed
2 tomatoes; chopped.
2 small cucumbers; chopped
2 bay leaves
4 garlic cloves
Water
1 tsp. olive oil
Salt and black pepper to the taste
Directions:
Put chickpeas in your instant pot
Add water, garlic and bay leaves; then stir well. close the lid and cook at High for 35 minutes.
Release the pressure naturally for 10 minutes, then release remaining pressure by turning the valve to ‘Venting’, carefully open the lid; drain water and put chickpeas and garlic in a bowl
Add cucumber, tomatoes, salt, pepper and oil, toss to coat and serve
0 Comments