Low Sugar Instant Pot Chickpeas
Dried chickpeas cooked from scratch are a revelation — creamy all the way through, with none of the tinny aftertaste that canned versions sometimes carry. The Instant Pot does the heavy lifting here, turning a pound of dried legumes into a tender, versatile batch in under an hour of mostly hands-off time. Smashed garlic, a bay leaf, and a touch of ground cumin infuse every bean with quiet, savory depth, so these taste genuinely good straight out of the pot. Because the ingredient list is nothing but whole, simple pantry staples, there's zero concern about hidden sweeteners sneaking in — no sauces, no brines, no additives of any kind. That makes this batch endlessly flexible: toss them into grain bowls, blend them into hummus, or fold them into soups without worrying about what's already in there. Don't toss the cooking liquid either — it's silky and lightly spiced, and it's brilliant stirred into stews or used as a base for braising. Cook once and you'll have a clean, protein-packed staple ready to go all week long.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
- 1 lb dried chickpeas
- 5 cups water
- 1 tsp kosher salt
- 3 garlic cloves, smashed
- 1 bay leaf
- ½ tsp ground cumin
- 1 tbsp olive oil (optional)
Instructions
- 1
Sort through the dried chickpeas and discard any shriveled ones or small stones. Rinse under cold running water in a colander until the water runs clear.
- 2
Add the rinsed chickpeas, water, kosher salt, smashed garlic, bay leaf, ground cumin, and olive oil, if using, to the Instant Pot insert.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!