Chestnut 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 smashed garlic, a bay leaf, and a hit of black pepper. The overnight soak is a small act of patience that pays off big, setting the stage for that perfectly tender, no-chalky-center result you're after. For anyone navigating tree nut sensitivities, this kind of simple, whole-ingredient cooking is a relief — just legumes, aromatics, water, and salt, with nothing hidden in the mix. The pressure cooker does the heavy lifting, cutting down what would otherwise be a long stovetop simmer into something far more manageable. Once they're done, you've got a versatile batch ready to go — toss them into soups, blend them into hummus, roast them for a snack, or fold them into grain bowls all week long. Don't toss that cooking liquid either; it's silky and flavorful, perfect for adding body to stews or braises. A batch this good makes it easy to keep chickpeas as a weekly staple.
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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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