Barley Free Instant Pot Chickpeas
Dried chickpeas cooked from scratch in the Instant Pot are a revelation — creamy all the way through, deeply savory, and nothing like the tinny, mushy versions that come out of a can. Smashed garlic, a bay leaf, and a hit of ground cumin do quiet but powerful work here, turning a humble pot of legumes into something that smells incredible and tastes even better. The pressure cooker takes all the guesswork out of stovetop soaking and simmering, delivering perfectly tender chickpeas in a single, mostly hands-off session. Because the ingredient list is so clean and straightforward, this is a genuinely safe choice for anyone navigating grain sensitivities — there's no broth with hidden additives, no seasoning blends with mystery fillers, just whole foods doing their thing. The reserved cooking liquid is liquid gold for soups and stews, so don't pour it down the drain without thinking twice. Once cooled, these chickpeas are endlessly versatile — toss them into salads, roast them until crispy, blend them into hummus, or fold them into a quick curry. Having a big batch ready in the fridge is one of those small kitchen wins that makes the whole week easier.
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!