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Instant Pot Greek Chickpeas with Coriander and Sage
Ingredients
  • 1½ tablespoons table salt, for brining
  • 1 pound (2½ cups) dried chickpeas, picked over and rinsed
  • 2 tablespoons extra-virgin olive oil, plus extra for drizzling
  • 2 onions, halved and sliced thin
  • ¼ teaspoon table salt
  • 1 tablespoon coriander seeds, cracked
  • ¼ to ½ teaspoon red pepper flakes
  • 2½ cups chicken broth
  • ¼ cup fresh sage leaves
  • 2 bay leaves
  • 1½ teaspoons grated lemon zest plus 2 teaspoons juice
  • 2 tablespoons minced fresh parsley
Steps
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