Cinnamon Free Instant Pot Chickpeas
Dried chickpeas cooked from scratch are in a completely different league from the canned stuff — creamier, more flavorful, and satisfying in a way that's hard to explain until you try it. This pressure cooker method takes all the guesswork out of the process, delivering perfectly tender legumes without any overnight soaking required. Smashed garlic, a bay leaf, and a touch of ground cumin do the quiet work of building a savory, aromatic base that makes these chickpeas taste like they came from a really good restaurant kitchen. For anyone navigating spice sensitivities, it's genuinely reassuring to work with a short, clean ingredient list where every single item is visible and intentional — no spice blends, no mystery seasonings. The natural pressure release step is key here; it lets the chickpeas finish cooking gently so you don't end up with blown-out skins or mushy centers. Don't toss the cooking liquid — it's rich and starchy, and it adds incredible body to soups, stews, or braises. Once you have a batch ready to go, the possibilities are practically endless.
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!