Chickpeas are one of the most powerful plant-based staples you can keep on hand, and cooking them from scratch in a pressure cooker takes them to a completely different level than anything from a can. The combination of smashed garlic, black pepper, and a bay leaf infuses every bean with a subtle, savory depth while they cook down to that perfectly creamy, tender texture. Both garlic and black pepper have well-documented anti-inflammatory properties, making this simple seasoning lineup do a lot more than just taste good. Dried legumes cooked at home also let you skip the added sodium and preservatives that often sneak into store-bought versions. The natural pressure release keeps the skins intact and the texture luxuriously smooth — no blown-out, mushy beans here. Once you have a batch ready, you can toss them into grain bowls, blend them into hummus, or stir them into soups using that reserved cooking liquid, which is rich and flavorful in its own right. They keep in the fridge for up to five days, making this one of the most practical batch-cooking moves you can make for an anti-inflammatory kitchen.
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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.
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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