Instant Pot Greek Chickpeas Recipe

Instant Pot Greek Chickpeas Recipe

Our Instant Pot Greek Chickpeas Recipe is a tasty recipe that can accompany most Mediterranean entrees. Whether it’s a side for a lamb roast or a side for fish, it’s an easy flavorful dish that will add some zest to any dinner!

This recipe is property of GreatChefRecipes.com

Ingredients:
1.5 tablespoons table salt, for brining
1 lb. dried chickpeas, picked over and rinsed
2 tablespoons extra virgin olive oil, plus extra for drizzling
2 onions halved and thinly sliced
1/4 teaspoon salt
1 tablespoon cracked coriander seeds
1/2 teaspoon red pepper flakes
2.5 cups chicken broth
1/4 cup fresh sage leaves
2 bay leaves
1.5 teaspoons grated lemon zest
2 teaspoons fresh lemon juice
2 tablespoons fresh parsley, minced

Directions:
1. In a large pot, dissolve 1.5 tablespoons salt in 2 quarts of water.
2. Add chickpeas and soak at room temperature for 8-24 hours.
3. Drain and rinse well.
4. Set Instant Pot to highest sauté function and heat oil until shimmering.
5. Add onions and 1/4 teaspoon salt and cook until onions are softened and well browned (10-12 minutes).
6. Stir in coriander and red pepper flakes and cook until fragrant (30-seconds).
7. Stir in broth, scraping up any browned bits.
8. Add the chickpeas, sage and bay leaves.
9. Lock lid in place, select high pressure and cook for 10-12 minutes.
10. Once done, let pressure release naturally 15-20 minutes.
11. Discard bay leaves, stir in lemon zest, lemon juice, parsley and season with salt and pepper to taste.
12. Serve drizzling individual portions with extra oil.

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