Hazelnut Free Instant Pot Chickpeas
Dried chickpeas cooked from scratch are in a completely different league from the canned kind — 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, aromatic chickpeas with barely any hands-on effort. Smashed garlic, a bay leaf, and a touch of ground cumin infuse every bite with quiet, savory depth while the pressure does its thing. Tree nut allergies can make navigating packaged and processed foods genuinely exhausting, but a recipe built entirely from whole pantry staples like these sidesteps that concern entirely. There's no mystery in this ingredient list — just chickpeas, water, salt, and a few aromatics. Once they're done, you can use them immediately in a salad or grain bowl, simmer them into a stew, or cool and store them for the week ahead. Don't toss the cooking liquid either — it's rich and subtly spiced, and it makes a wonderful addition to soups.
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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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