Candida Diet Friendly Instant Pot Chickpeas
Chickpeas are one of those pantry staples that feel almost magical once you realize how much you can do with them, and cooking them from scratch in the Instant Pot takes the results to a whole new level. Dried legumes cooked with smashed garlic, a bay leaf, and a touch of cumin develop a depth of flavor that canned versions simply can't match. For anyone navigating a candida-conscious way of eating, building meals around whole, unprocessed ingredients is key — and starting with dried chickpeas rather than canned ones means you control exactly what goes in. No preservatives, no mystery additives, just clean legumes seasoned simply and cooked until perfectly tender. The pressure cooker does the heavy lifting, delivering completely soft, creamy chickpeas in a single hands-off cycle without any overnight soaking required. That reserved cooking liquid is a bonus worth hanging onto — it adds body to soups and stews without introducing anything off-plan. Whether you toss them with olive oil and herbs, fold them into a grain bowl, or blend them into a dip, having a batch of these on hand makes sticking to your goals genuinely easy.
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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.
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