Pressure-Cooker Chickpeas in Tomato, Garlic & Rosemary

Ingredients

• 1½ cups dried Chickpeas, unsoaked
• 4 cups Kale, stemmed and torn
• 1 can (14 oz) chopped tomatoes
• 1 onion, diced
• 6 cloves garlic, sliced
• 2 rosemary sprigs
• 1 wide strip lemon peel
• 4 tbsp olive oil, divided
• 3 cups water
• 1 tsp chili flakes
• Salt and black pepper
• Grated pecorino, for serving

Method

1. Sauté the onion in 2 tbsp of the oil directly in the pressure cooker until soft, 5 minutes, then add the garlic and chili flakes for 1 minute.
2. Add the dried Chickpeas, tomatoes, water, rosemary, and lemon peel. Do not salt yet — salt slows the skins from softening.
3. Seal and cook at high pressure 35–40 minutes, then let the pressure release naturally for at least 15 minutes. A fast release makes the beans split and go mealy.
4. Open, season generously with salt and pepper, and stir in the Kale. Simmer uncovered on the sauté setting 5 minutes until the greens collapse and the liquid thickens around the beans.
5. Fish out the rosemary and lemon peel, finish with the remaining olive oil and a shower of pecorino, and serve with bread. It freezes beautifully in portions.