Ginger Free Instant Pot Chickpeas
Creamy, tender chickpeas from scratch sound like a project, but the Instant Pot makes it genuinely effortless — no overnight soaking required, just dried legumes and a handful of pantry staples. The smashed garlic and ground cumin infuse every bean with a quiet, savory depth that canned chickpeas simply can't match. For anyone avoiding ginger, this recipe is a natural fit — there's nothing hidden here, just clean, straightforward ingredients you can read at a glance. After 40 minutes on high pressure and a gentle natural release, you're left with perfectly tender chickpeas that hold their shape without a single chalky bite. The reserved cooking liquid is liquid gold for soups and stews, so don't pour it down the drain. Use them in salads, roast them crispy, blend them into hummus, or toss them with whatever you've got — a big batch like this is one of the most versatile things you can have waiting in the fridge.
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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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