Tunisian braised chickpeas with Swiss chard from Milk Street Fast and Slow: Instant Pot Cooking at the Speed You Need (page 87) by Christopher Kimball

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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

    Can substitute water for chicken broth.

  • dinnermints on May 19, 2023

    I made a double recipe of this - had brined the chickpeas overnight, then started the recipe in the morning using the slow cooker function. At seven hours the chickpeas were not done so I ended up pressure cooking in half batches, one batch for 20 minutes and the second for 25 minutes, still could’ve gone longer. My sister also made this recipe and had the same issue… I don’t think it’s a case of old beans so much as uncooked beans not cooking well with a lot of tomato. The beans were really flavorful though. I’d probably make it again, would brine my chickpeas for 24 hours, and just plan to pressure cook in half batches for 70min per batch.

  • jenburkholder on October 23, 2022

    Easy and tasty. Made a good dinner along with a crisp and tangy shaved fennel salad. Used a stovetop pressure cooker and it took about the same time to cook.

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