Chickpeas Cooked in a Rice Cooker

Chickpeas Cooked in a Rice Cooker 【Ingredients】 Dried chickpeas Cold water 【Steps】 1️⃣ Rinse the dried chickpeas thoroughly, then soak them in plenty of cold water for at least 8 hours, preferably 24 hours. The beans will swell to about twice their original size. 2️⃣ It's best to change the water 2 to 3 times during soaking to effectively remove the beans' astringency and gas-producing substances. 3️⃣ In summer, the temperature is high, and prolonged soaking can easily cause sourness or spoilage, so be sure to soak them in the refrigerator. 4️⃣ Drain the soaked beans and put them into the rice cooker. Add water until it covers the beans by about two finger joints. Chickpeas are tolerant of cooking, so adding a little more water is fine. 5️⃣ Press the rice cooker's "Beans" or "Mixed Grains" button. This mode has sufficient pressure and time to ensure the beans are soft and not hard in the center. 6️⃣ If there's no special mode, you can use the "Cook" button. If they are not soft enough after cooking, press the cook button again, or let them steam for an extra 10 to 15 minutes after cooking. 【Creative Ways to Eat】 1️⃣ Eat directly: Sprinkle with black pepper, chili powder, and cumin for a healthy snack. 2️⃣ As a main dish: Cook with rice, brown rice, etc., to make mixed grain rice, which is nutritious and filling. 3️⃣ In cooking: After thawing, use them in salads, blend into hummus, or make baked chickpeas with tomato sauce – all super convenient. 【Tips】 1️⃣ Soaking is key: Make sure to give it enough time, and always put it in the refrigerator during summer.