Instructions: Soak chickpeas overnight in 4 cups of water in a covered container.

In a medium pressure cooker, add all ingredients and steam on high heat 25-30 minutes. Then turn the heat to low and cook for 1 hour. Check for doneness, being careful to wait until cooker is depressurized. Chickpeas should be soft but firm to the touch. If needed, cook 30 minutes longer.

Cooked chickpeas will keep in your refrigerator for at least a week.

Note: Ajowan (which is also spelled as ajwain) can be found in Indian markets.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.