Pistachio Free Instant Pot Chickpeas
Dried chickpeas cooked from scratch are on a completely different level from the canned stuff — 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, garlicky chickpeas with almost zero hands-on effort. A smashed garlic clove, a bay leaf, and a pinch of cumin do quiet but meaningful work in the background, giving every bean a subtle savory depth. For anyone navigating nut allergies or cross-contamination concerns at the store, cooking dried chickpeas at home is one of the cleanest, most straightforward moves you can make — just legumes, water, and a handful of pantry staples. The recipe even walks you through a doneness check so you never end up with a chalky center, and the reserved cooking liquid is liquid gold for soups and stews. Once cooled, these chickpeas are endlessly versatile — toss them into salads, roast them crispy, blend them into hummus, or fold them into a grain bowl without a second thought.
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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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