Breastfeeding Friendly Pressure Cooker Chickpeas
Chickpeas are one of those powerhouse ingredients that genuinely pull their weight when you're feeding a hungry, nursing body — packed with plant-based protein, iron, and folate that support both you and your baby. Cooking them from scratch in the pressure cooker takes a fraction of the time compared to the stovetop, and the result is a batch of creamy, perfectly tender legumes that blow canned versions out of the water. The simple aromatics — smashed garlic, a bay leaf, a crack of black pepper — give the chickpeas a savory depth without anything fussy or overpowering. Having a big batch ready in the fridge means you're never more than a minute away from tossing them into a salad, blending them into hummus, or stirring them into a quick soup. The reserved cooking liquid is liquid gold for adding body to stews and braises, so don't pour it down the drain. This is the kind of foundational recipe that quietly makes the rest of your week easier, which is exactly what you need right now.
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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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