Capsaicin Free Pressure Cooker Chickpeas
Dried chickpeas cooked from scratch in a pressure cooker are a revelation — creamy all the way through, with none of that chalky, undercooked center you sometimes get from a rushed stovetop batch. The flavor here is quietly aromatic, built from smashed garlic, a bay leaf, and a touch of black pepper, so the chickpeas taste genuinely seasoned rather than bland and forgettable. For anyone avoiding capsaicin, this is a genuinely safe foundation — there's no chili, no paprika, no hidden heat hiding in a spice blend, just clean, simple pantry staples. The pressure cooker does the heavy lifting after an overnight soak, delivering perfectly tender results in about 35 minutes of cook time without any babysitting. Don't toss that cooking liquid either — it's rich and savory and works beautifully stirred into soups or stews. Once cooled, the chickpeas keep in the fridge for up to five days, making them an easy protein to pull from throughout the week for salads, grain bowls, or a quick hummus.
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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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