Brazil Nut Free Pressure Cooker Chickpeas
Dried chickpeas cooked from scratch in a pressure cooker are in a completely different league from anything that comes out of a can — creamy all the way through, with a rich, savory depth from smashed garlic, a bay leaf, and a hit of black pepper. The overnight soak is a small act of patience that pays off big, setting the chickpeas up to cook evenly and turn out perfectly tender every single time. With just a handful of clean, simple pantry staples, there's no need to scrutinize labels or worry about what else was processed on the same line — you know exactly what's in the pot. After 35 minutes on high pressure and a natural release, you're left with a batch that's genuinely versatile: toss them into salads, blend them into hummus, fold them into a stew, or eat them warm straight from the colander. The reserved cooking liquid is liquid gold for soups and braises, so don't pour it down the drain without thinking twice. Make a full pound at once and you'll have a reliable, protein-packed ingredient ready in the fridge for the better part of a week.
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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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