BHA & BHT Free Pressure Cooker Chickpeas
Canned legumes are one of the sneakiest places to find unwanted preservatives, and for anyone avoiding BHA and BHT, that pantry staple can suddenly feel off-limits. Starting from dried chickpeas and a handful of clean, whole ingredients puts you completely in control of what ends up in the pot. The pressure cooker does the heavy lifting here, transforming those soaked legumes into something genuinely creamy and tender — no chalky centers, no mystery additives. Smashed garlic, a bay leaf, and a crack of black pepper give the beans a subtle, savory depth that makes them taste far more interesting than anything out of a can. The whole process is straightforward enough that it barely feels like cooking, yet the results are versatile enough to anchor a week's worth of meals. Keep them in the fridge for up to five days, or hold onto that silky cooking liquid — it's pure gold stirred into soups and stews.
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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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