Turmeric Soaked Chickpeas
- 1 pound dried chickpeas
- 1 tablespoon dried turmeric powder
- 6 cups water
- salt to taste
Rinse the dried chickpeas well. Combine in a large bowl along with the turmeric powder, and water. Soak six hours or overnight. Transfer everything, including the soaking water, to a thick-bottomed pot. Add extra water if needed, to cover the chickpeas by an inch. Bring to a boil, and then dial back the heat to simmer until the chickpeas are cooked through - 40-60 minutes. If there's extra liquid, go ahead and drain it. Season with salt to taste.
Rinse the dried chickpeas well. Combine the chickpeas in the Instant Pot along with the turmeric, 1 teaspoon of salt, and add water to cover by an inch. Cook on high pressure for 50 minutes, and then allow the recipe to naturally release. The chickpeas should be tender and soft. If not, cook at high pressure for another 5 minutes, then manually release the pressure. Drain the chickpeas if there is extra liquid.