High Fructose Corn Syrup Free Instant Pot Chickpeas
Creamy, earthy, and deeply satisfying, a pot of perfectly cooked chickpeas is one of the most versatile things you can have on hand in the kitchen. Canned versions are convenient, but many brands sneak in additives and sweeteners — including high fructose corn syrup — that have no business being in a simple legume. Starting from dried chickpeas and a handful of clean pantry staples means you know exactly what's going in the pot and nothing else. The smashed garlic, bay leaf, and cumin do quiet but powerful work here, infusing every bean with a subtle, savory depth that canned chickpeas just can't match. The Instant Pot takes the guesswork out of the long stovetop simmer, delivering completely tender, never-chalky results under pressure. Don't toss the cooking liquid — that starchy, seasoned broth is liquid gold for thinning soups or adding body to stews. Once you have a batch ready to go, the possibilities are endless: toss them into salads, blend them into hummus, or roast them until crispy for a snack you'll actually feel good about.
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!