Mediterranean Diet Friendly Instant Pot Chickpeas
Chickpeas are a cornerstone of Mediterranean eating, and cooking them from dried is genuinely one of the best moves you can make in the kitchen — the texture and flavor are miles ahead of anything from a can. This method uses the Instant Pot to do the heavy lifting, turning a pound of dried legumes into a tender, fragrant batch with almost no hands-on effort. Smashed garlic, a bay leaf, and a touch of ground cumin infuse every chickpea as it cooks under pressure, giving you something that tastes like it simmered on the stove all afternoon. A drizzle of olive oil rounds out the flavor and keeps things squarely in the spirit of the Mediterranean pantry. The recipe is straightforward enough that you can prep a big batch and use the chickpeas all week — toss them into grain bowls, blend them into hummus, fold them into salads, or stir them into soups using that reserved cooking liquid. There's real satisfaction in starting from scratch, and once you taste the difference, it's hard to go back.
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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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