Carrageenan Free Pressure Cooker Chickpeas
Canned beans are a pantry staple, but many commercial brands rely on additives and stabilizers — including carrageenan — to extend shelf life and improve texture. Cooking your own chickpeas from scratch sidesteps all of that entirely, giving you complete control over every single ingredient in the pot. These pressure cooker chickpeas come out genuinely creamy and tender, seasoned simply with smashed garlic, a bay leaf, and black pepper for a clean, savory depth that canned versions rarely match. The overnight soak followed by a high-pressure cook is the real secret — it breaks down the beans evenly so you get that soft, almost buttery interior with no chalky bite. The reserved cooking liquid is liquid gold for soups and stews, rich with all that garlic-infused flavor. Once cooled, they keep in the fridge for up to five days, making them an incredibly versatile base for hummus, grain bowls, salads, or anything else you want to throw together during the 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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