Turmeric soaked chickpeas from 101 Cookbooks by Heidi Swanson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for both Instant Pot and stoveop methods.

  • bernalgirl on August 20, 2021

    I don’t usually use a pressure cooker for beans but the IP cooking directions are spot on, and make this so easy. The turmeric adds a gorgeous color. These chickpeas are outstanding in curry, soup, hummus, and salads. I follow my typical legume approach and add a dried guajillo pepper, chile flakes, minced onion, crushed garlic, salt and olive oil. This has become my favorite way to cook chickpeas

  • radishseed on September 20, 2020

    Added garlic cloves, onion, parsley sprigs, and a pinch of asafetida to the pressure cooker to turn the cooking water into a broth to use later. The beans were full of flavor on their own and also a nice addition to a pita sandwich.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.