Almond Free Pressure Cooker Chickpeas
Chickpeas cooked from scratch in a pressure cooker are on a completely different level from anything that comes out of a can — creamier, more flavorful, and deeply satisfying in a way that's hard to explain until you try it. This recipe keeps things beautifully simple, relying on just dried chickpeas, water, smashed garlic, a bay leaf, and a little salt and pepper to build a quietly savory, aromatic base. The pressure cooker does the heavy lifting, transforming soaked chickpeas into perfectly tender, creamy legumes in about 35 minutes of cook time. Because every ingredient here is whole and straightforward, there's zero guesswork about hidden nut-based additives or shared-facility cross-contact concerns that can sneak into packaged or pre-seasoned alternatives. The reserved cooking liquid is a bonus worth saving — it's rich and lightly spiced, ideal for thinning out soups or adding body to stews. Once cooled, these chickpeas keep well in the fridge for up to five days, making them an incredibly versatile base for hummus, grain bowls, salads, or curries 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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