Cashew Free Instant Pot Chickpeas
Dried chickpeas cooked from scratch are on a completely different level from the canned stuff — creamier, more flavorful, and satisfying in a way that's hard to explain until you try it. The Instant Pot does all the heavy lifting here, turning a pound of dried legumes into perfectly tender, subtly spiced beans in under an hour of hands-off time. Smashed garlic, a bay leaf, and a touch of cumin infuse every bite with quiet, savory depth without overpowering the natural nuttiness of the chickpeas themselves. Since the ingredient list is straightforward pantry staples, there's no need to scrutinize labels or worry about hidden nut-based additives sneaking in. The optional drizzle of olive oil adds a gentle richness that makes the finished beans taste almost luxurious. Don't toss the cooking liquid — it's liquid gold for thinning soups, adding body to stews, or even using in place of broth. Whether you're meal-prepping a big batch for grain bowls, hummus, or a quick weeknight curry, this method makes it genuinely easy to keep a stash of homemade chickpeas on hand all week.
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!