Chickpeas are a cornerstone of so many satisfying meals, and cooking them from scratch in a pressure cooker delivers a creaminess that canned versions simply can't match. The overnight soak followed by a high-pressure cook produces beans that are tender all the way through — no chalky centers, no guesswork. The seasoning here is deliberately clean and simple: smashed garlic, a bay leaf, black pepper, and kosher salt, all of which keep things flavorful without introducing any problematic sugars, vinegars, or additives that can sneak into store-bought options. That simplicity is exactly what makes this approach so well-suited to a low-fungal, anti-inflammatory way of eating. Once cooked, these chickpeas are incredibly versatile — toss them into salads, blend them into a dip, or fold them into grain bowls throughout the week. The reserved cooking liquid is a bonus worth keeping, adding body to soups and stews without any extra effort. A batch keeps in the fridge for up to five days, so one cook session sets you up for easy, compliant meals all week long.
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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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