Chickpeas for Cold Salad

Ingredients

• 1½ cups dried chickpeas, rinsed, no soaking needed
• 1 small onion, finely chopped
• 3 cloves garlic, minced
  Swap forgarlic (as written)jarred minced garlic
• 1 tsp ground coriander
• 1 tsp ground cumin
• ½ tsp smoked paprika, or sweet paprika
• ½ tsp turmeric, optionalSkip
• 1 tsp salt, or to taste
• ¼ tsp black pepper
• 1 can (15 oz) diced tomatoes, with juice, fire-roasted preferred
• 3 cups water, or low-sodium vegetable broth
• 2 tbsp olive oil, optional, for sautéingSkip
• 1 tbsp lemon juice, or apple cider vinegar

Steps

1. 1.Turn the Instant Pot to Sauté. Add 2 tbsp olive oil (if using), the chopped onion (1) and 3 cloves garlic. Cook until softened, about 3–4 minutes.
2. 2.Add 1 tsp coriander, 1 tsp cumin, ½ tsp smoked paprika, ½ tsp turmeric, 1 tsp salt and ¼ tsp black pepper. Stir 30–60 seconds to bloom the spices.
3. 3.Add 1½ cups unsoaked, rinsed chickpeas, the diced tomatoes with their juice (1 can (15 oz)), and 3 cups water or broth. Stir to combine.
4. 4.Cancel Sauté. Lock the lid and pressure cook on High for 45 minutes.
5. 5.Let the pressure release naturally for 15 minutes, then release the rest.
6. 6.Stir in 1 tbsp lemon juice. Adjust seasoning to taste.
7. 7.Let cool completely. Store in the fridge and use in cold salads with brown rice, vegetables and your favorite dressing.