ITALIAN HERB CHICKPEAS

ALKALINE VEGAN

Ingredients

  • 2 cups soaked chickpeas

  • 2 tablespoons olive oil

  • 2 tablespoons minced onion

  • 1 tablespoon dried oregano

  • 1 tablespoon dried basil

  • 1 tablespoon dried thyme

  • 1 tablespoon dried rosemary

  • 1 teaspoon celtic sea salt

  • 1 teaspoon black pepper

  • 3 1/2 cups of distilled water

Prep

  • Thoroughly rinse dry chickpeas.

  • Soak chickpeas in distilled water for three - four hours.

  • Drain water off of chickpeas and set aside.

Instructions

  • In a medium to large sized Insta pot or pressure cooker, combine chickpeas, olive oil, minced onion, oregano, basil, thyme, rosemary, sea salt, black pepper.

  • Pour the 4 cups of distilled water over the mixture.

  • Set your pressure cooker on high for 60 minutes.

  • *Please note that if you do not soak the chickpeas for at least 3 hours, this method will result in chickpeas that are not fully cooked.

  • Let pressure release naturally, then transfer into glass container.

  • Serve and enjoy!

  • Can also be incorporated into other dishes, transferred to glass container and can be stored in refrigerator for up to seven days.