Turmeric Free Instant Pot Chickpeas
Tender, creamy chickpeas from scratch used to mean hours of soaking and babysitting a pot on the stove — the Instant Pot changes all of that. Dried chickpeas go straight in with water, smashed garlic, a bay leaf, and a touch of cumin, and the pressure cooker does the heavy lifting in about 40 minutes. The result is a batch of perfectly cooked legumes with a silky, yielding texture that canned chickpeas simply can't match. Many store-bought or spice-blend versions of chickpea dishes sneak in turmeric for color, but this recipe keeps things clean and golden-free without sacrificing any depth of flavor. The cumin and garlic do all the aromatic work here, giving you a savory, satisfying base that works in salads, grain bowls, soups, or just tossed with a drizzle of olive oil. Don't toss the cooking liquid — it's rich and starchy, making it a fantastic addition to stews or braises. Make a full pound at once and you'll have a versatile protein ready to go all week long.
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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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