This quick worker of wonders has enjoyed a come-back. We’re offering up a new generation of healthy recipes for a new set of pressure cooker fans.
Photo: Jamie Chung
Dried chickpeas are typically soaked overnight and then simmered for up to two and a half hours to become tender. These, though, go into the pressure cooker dry and come out tender in just one hour! Use high-quality, cured Spanish chorizo (and not the fresh or raw Mexican version) for the best flavor and texture in this earthy, satisfying soup.