Adapted from a recipe for chickpeas with lemon, oregano and olives in The Pressure Cooker Cookbook by Tori Ritchie. Serves 6 as a side dish, 4 as an entree.
Ingredients
1-1/2 cups dried chickpeas
4 cloves garlic, peeled and left whole
1 bay leaf
Pinch of kosher salt
5 Tbsp extra virgin olive oil
Heaping 1/4 cup pine nuts
1-1/2 cups chopped flat-leaf parsley
1 Tbsp dried oregano
1 Tbsp lemon zest
2 Tbsp lemon juice (1-2 lemons, depending on size)
1/2 cup pitted green olives, roughly chopped
Heaping 1/4 cup raisins (gold, brown, or a mix)
1/2 tsp kosher salt
1/4 tsp fresh black pepper
Directions
Rinse the chickpeas under cool water, and pick out any stones. Add the chickpeas to the pressure cooker, along with 6 cups of water, 2 of the garlic cloves, bay leaf, and a large pinch of kosher salt. Drizzle in 1 tablespoon of the olive oil.
Lock the pressure cooker top. Cook at High Pressure for 40 minutes, then use Natural Pressure Release to finish the cooking. When the pressure valve drops, carefully open the pressure cooker. Taste one of the chickpeas; it should be cooked through, but not mushy. If the beans are not quite done, lock the top again and cook at High Pressure for an additional 5 minutes. Quick Release the steam so the chickpeas don't get overcooked. Turn off the cooker.
Drain the chickpeas, and reserve 2 cups of the bean cooking liquid. Discard the bay leaf.
While the chickpeas are cooking, toast the pine nuts. Heat a small nonstick frying pan, and toast the nuts over medium heat, shaking the pan often to keep the nuts from burning, for 3-4 minutes. The pine nuts should be aromatic and just slightly browned. Remove the pan from heat and set aside.
On a cutting board, roughly chop together the parsley, oregano, olives, remaining 2 garlic cloves, and lemon zest.
Set the pressure cooker to Sauté, and heat the remaining 4 tablespoons of olive oil. Stir in the parsley mixture, and cook, stirring frequently, for 1 minute. Add the chickpeas, lemon juice and raisins, plus the salt and pepper. Pour in 1 cup of the reserved chickpea cooking liquid. Stir everything together and cook for 2-3 minutes, uncovered, until the flavors come together and most of the liquid has been absorbed.
Add the toasted pine nuts, and stir gently. Season with more salt and pepper if needed.
Serve hot, warm or chilled.