Cashew Free Pressure Cooker Chickpeas
Dried chickpeas cooked from scratch in a pressure cooker are on a completely different level from anything that comes out of a can — creamy all the way through, with a rich, savory depth from the smashed garlic, bay leaf, and black pepper that infuse every bite. The overnight soak is a small bit of planning that pays off big, helping the legumes cook evenly so you get that perfectly tender, no-chalky-center result every time. Thirty-five minutes on high pressure does what hours on the stovetop would, making this an incredibly efficient way to build a pantry staple. Because the ingredient list is so clean and straightforward, there's zero guesswork about hidden tree nuts or shared-facility concerns — just wholesome, plant-based protein you cooked yourself. The reserved cooking liquid is liquid gold for soups and stews, so don't toss it without thinking twice. Once cooled, these chickpeas are endlessly versatile — toss them into salads, blend them into hummus, roast them for a crunchy snack, or fold them into curries all week long.
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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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