Chickpeas aka garbonzo beans, are one tasty legume. We cook organic chickpeas weekly in our old, trusty Silit ceramic coated steel pressure cooker (sadly, no longer available in the USA!) Pressure cooked chickpeas are super smooth, creamy and well cooked, providing you soak them for at least 5 hours and don’t add salt until the end of the cooking. We like to cook chickpeas for an hour, allow the pressure cooker pressure to come down naturally off the heat. This is when we add the salt and cook for another 5-8 minutes. We like to add kombu sea veggie as a umami flavoring agent and to help make the bean protein easy on the digestive system.