I made Smitten Kitchen’s dried chickpeas recipe and liked the approach, but adapted for the pressure cooker. I also borrowed a page from her pairing suggestions, though I subbed ramp pesto for the salsa verde.
For the chickpeas
1 pound dried chickpeas
2 tablespoons coarse or kosher salt, divided
2 fresh sage sprigs or 1 sage and 1 rosemary sprig
4 to 5 cloves garlic, unpeeled but crushed
1/4 teaspoon whole black peppercorns
A parmesan rind (optional)
Cover chickpeas by at least an inch of water. Add salt, garlic, peppercorns, and parmesan. Cook 40 minutes if you didn’t soak. Do natural pressure release. Save liquid for another recipe (in my case, the pasta recipe I’ll post next).
When ready to serve, top with burrata, ramp pesto, and some of the cooking liquid.