Food Faith Fitness · by Christie Matherne★ 5.0 (1)
Instant-Pot Chickpeas
NUTRITION · PER SERVING65M COOK
CAL 14%·PRO 32%
CARBS 46G65% OF CAL
9G FIBER0G ADDED8G INTRINSIC28G OTHER8G TOTAL SUGAR
FAT 5G15% OF CAL
0G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender, perfectly cooked chickpeas made easily in the Instant Pot with just water and seasoning. This neutral legume side works with almost any main dish and is a vegan staple.
sideamericanbeans🥘 pressure cookerdairy freegluten freeveganvegetarian
View the full recipe on Food Faith Fitness →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 pound dried chickpeas (soaked overnight)
- 6 cups water
- 1 teaspoon salt (optional)
- 1 pinch black pepper (optional)
At a glance
PER SERVING · TIME 65M
CAL 14%·PRO 32%
CARBS 46G65% OF CAL
9G FIBER0G ADDED8G INTRINSIC28G OTHER8G TOTAL SUGAR
FAT 5G15% OF CAL
0G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 50m
- Sodium
- 16mg
- Total sugar
- 8g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 812mg
- Calcium
- 91mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 16MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.