Soy Free Instant Pot Chickpeas
Dried chickpeas cooked from scratch are on a completely different level from the canned kind — creamier, more flavorful, and satisfying in a way that's hard to explain until you try it. The Instant Pot makes the whole process almost effortless, turning a pound of dried legumes into a big, beautiful batch of tender chickpeas in under an hour of hands-off time. Smashed garlic, a bay leaf, and a touch of ground cumin do quiet but important work here, infusing every bean with a subtle savory depth that plain water just can't deliver. Canned chickpeas often come packed in broths or additives that can sneak in unwanted ingredients, so cooking your own gives you complete control over exactly what goes into the pot. The recipe also gives you a smart bonus: that starchy, aromatic cooking liquid is worth saving for soups, stews, or anywhere you'd want a little extra body and flavor. Once cooled, these store beautifully and are ready to toss into salads, blend into hummus, roast until crispy, or fold into whatever you're craving all week long.
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!