Artificial Food Coloring Free Pressure Cooker Chickpeas
Chickpeas cooked from scratch in a pressure cooker are a revelation — creamy, tender, and deeply satisfying in a way that canned versions rarely match. Every ingredient here is exactly what it looks like: dried legumes, water, garlic, a bay leaf, and a little salt and pepper. There are no dyes, no preservatives, and no mystery additives to decode on a label, which makes this a genuinely clean, wholesome base for so many meals. The overnight soak followed by a high-pressure cook produces chickpeas with that perfectly smooth, buttery interior — no chalky centers, no guesswork. The smashed garlic and bay leaf infuse a quiet savory depth without overpowering the natural nuttiness of the beans. You can use them immediately in salads, curries, or hummus, or stash them in the fridge for up to five days of easy, colorant-free cooking all week long. Even the reserved cooking liquid is pure and usable, ready to enrich soups or stews without any unwanted extras along for the ride.
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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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