Instant Pot Parsley in Chickpeas
- 1/2 cup chickpeas soaked overnight
- 4 cup water
- 1 small onion sliced
- 2 garlic cloves minced
- 2 tbsp olive oil
- 1/4 cup parsley chopped
- 1/4 cup dill leaves chopped
- 2 tbsp fresh lemon juice
- 1 tsp salt
Put chickpeas and water in the Instant Pot and lock the lid.
Set the Instant Pot to “Manual” at high pressure for 25 minute sat high pressure.
Release the pressure naturally and put the mixture in aimmersion blender.
Add rest of the ingredients and blend until smooth.
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