Chickpeas, also known as garbanzo beans, are terrific cooked in the pressure cooker. They become creamy and flavorful and put their spongy canned counterparts to shame. This recipe, with its bits of pancetta, fragrant rosemary, garlic, and tomato, was a favorite at my grandmother’s house. Nona would serve this as a side dish, one of many that would grace her table, no matter what the entree was. I love it with pork or beef.
SERVES 6
INGREDIENTS
- 4 tablespoons extra-virgin olive oil
- 2 pancetta slices, finely chopped
- 1 medium sweet onion, such as Vidalia, finely chopped
- 2 garlic cloves, minced
- Pinch of red pepper flakes
- 2 teaspoons finely chopped fresh rosemary
- One 14½-ounce can chopped tomatoes with their juice
- 1 cup chicken or vegetable stock (page 19 or 21) or store-bought chicken or vegetable broth
- 2 cups chickpeas, presoaked (see page 151) and drained
- Salt and freshly ground black pepper (optional)
INSTRUCTIONS
- Heat 2 tablespoons of the oil in the pressure cooker over medium-high heat. Add the pancetta and cook until crispy. Remove all but 2 tablespoons of the fat from the pot. Add the onion, garlic, red pepper flakes, and rosemary and sauté for 2 minutes, or until the onion begins to soften. Add the tomatoes, stock, and chickpeas, stirring to blend. Drizzle with the remaining 2 tablespoons of olive oil. Lock the lid in place and cook at high pressure for 16 minutes.
- Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam. Stir the beans, taste for seasoning, and add salt and black pepper if needed. Transfer to a serving dish and serve hot, warm, or at room temperature.
