Name: Dry Black Chickpeas
Ingredients: 1 cup black chickpeas; 2 tablespoon extra virgin olive oil; 2 teaspoon ajowan seeds, (also called carom or bishop's weed); salt to taste; 3 cup water

Dry Black Chickpeas

Cooking MethodPressure Cooker

Ingredients

1 cup black chickpeas
2 tablespoons extra virgin olive oil
2 teaspoons ajowan seeds, (also called carom or bishop's weed)
salt to taste
3 cups water

Instructions

Serving Size : 4. Soak chickpeas overnight in 4 cups of water in a covered container. In a medium pressure cooker, add all ingredients and steam on high heat 25-30 minutes. Then turn the heat to low and cook for 1 hour. Check for doneness, being careful to wait until cooker is depressurized. Chickpeas should be soft but firm to the touch. If needed, cook 30 minutes longer. Note: Ajowan (which is also spelled as ajwain) can be found in Indian markets. Cooked chickpeas will keep in your refrigerator for at least a week.