I wanted to make a chickpea dish so soaked some chickpeas. I loved the waterless sweet potato I had recently made and hoped I’d cook sweet potato this way again soon. Here is what I did.
- 1 1/2 cups chickpeas, rinsed, soaked overnight (or, in my case, for about 5 hours in initially boiling water) and rinsed again
- Just enough water to cover chickpeas
- Vegan bouillon cube
- 2 cloves garlic, fnely (approx. 1/8″) diced
- 2 stalks green onion, cut into approx. 1/2″ lengths
- 2 medium sweet potatoes cut into approx. 3/8″ cubes (I used a Japanese sweet potato and a locally grown orange one)
- Half dozen shiitake mushrooms, cut into approx. 3/8″ widths
- 1/4 cup onion cut into 3/8″ cubes
- 1t fresh lemon or lime juice
- 1/4 t turmeric
- 1/2 t ground cumin
- 1/2 t salt
- I put the chickpeas, water, bouillon cube, and garlic into my Instant Pot pressure cooker and cooked for 20m (unsoaked take 35-40 and soaked take 10-15 minutes, but I wanted them nice and soft).
- While it was cooking, I did a waterless cook of the sweet potatoes. I put, in this order, the green onion, sweet potato, and mushroom into a small Saladmaster stock pan.
I cooked waterlessly – i.e., I covered the pan and heated it on medium high until the vapor release started jiggling, then I reduced the heat to low till the jiggle stopped. I let it cook for about 20 minutes.
- When I was ready to serve, I carefully let out remaining pressure from the chickpeas, mixed in the sweet potatoes, as well as the onion, lemon juice, turmeric, cumin, and salt.
Ideas for the future
Labels: Gluten Free, Instant Pot, No Added Fat, Saladmaster, Sweet Potato, Waterless cooking