Capsaicin Free Instant Pot Chickpeas
Tender, creamy chickpeas from scratch used to mean hours of soaking and babysitting a pot on the stove — the Instant Pot changes all of that completely. Dried chickpeas go in with water, smashed garlic, a bay leaf, and a touch of cumin, and the pressure cooker does the heavy lifting in about 40 minutes of hands-off cook time. The result is a batch of perfectly soft legumes with a rich, savory depth that canned chickpeas simply cannot match. For anyone avoiding capsaicin, this recipe is a natural fit — there's no chili powder, no paprika, no hidden heat of any kind, just clean, gentle seasoning that lets the chickpeas shine. The reserved cooking liquid is liquid gold for adding body to soups and stews, so don't pour it down the drain without thinking twice. Once cooled, the chickpeas store beautifully and are endlessly versatile — toss them into salads, blend them into hummus, or roast them for a satisfying snack without a single ingredient that could cause irritation.
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!