The channa masala recipe in your cookbook cooks at high pressure for 25 minutes, and the white garbanzos are much larger. Bring to a boil and simmer until tender, about 1 1/2 to 2 hours. Is it the higher fiber content that makes the black garbanzos require extra cooking time? Pour just enough water to cover the chickpeas into the pressure cooker. because the chickpeas for chana masala are soaked overnight, while this is … If cooking chickpeas from dried beans, soak the beans overnight, drain, and place in a large pot and cover with water. If using canned chickpeas, drain and rinse the beans and set aside. Drain the chickpeas, reserving the cooking liquid. Manali says: July 9, 2019 at 11:09 am . Reply. Cook the chickpeas in a pressure cooker. I’m curious why this has such a long cooking time. After you've soaked the chickpeas, also known as channa, you can drain and rinse them before placing them in a pressure cooker.


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