Low Sugar Pressure Cooker Chickpeas
Dried chickpeas cooked from scratch in a pressure cooker are a revelation — creamy all the way through, with none of that chalky center you sometimes get from a rushed stovetop batch. The ingredient list here is beautifully stripped back: just chickpeas, water, salt, garlic, a bay leaf, and black pepper. No sweeteners, no additives, no mystery preservatives hiding in a can. That matters more than you might think, because plenty of packaged legume products sneak in unexpected extras during processing. The smashed garlic and bay leaf do quiet, savory work during the cook, giving the finished beans a subtle depth that makes them genuinely delicious on their own. After 35 minutes on high pressure and a natural release, you end up with a big batch of tender, versatile chickpeas ready to go into salads, soups, hummus, or grain bowls. The reserved cooking liquid is liquid gold for adding body to stews. Make a batch on the weekend and you'll be pulling from it all week long.
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Learn more →Ingredients
6 servings
- 1 lb dried chickpeas
- 6 cups water
- 1 tsp kosher salt
- 3 cloves garlic, smashed
- 1 bay leaf
- ½ tsp black pepper
Instructions
- 1
Place the dried chickpeas in a large bowl and cover with at least 3 inches of cold water. Soak for 8 hours or overnight, then drain and rinse through a colander.
- 2
Add the soaked, drained chickpeas to the pressure cooker along with 6 cups of fresh water, the salt, smashed garlic, bay leaf, and black pepper.
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