Cinnamon Free Pressure Cooker Chickpeas
Tender, creamy chickpeas from scratch are one of those kitchen wins that make everything else easier — and this pressure cooker method delivers them with minimal fuss. A short overnight soak followed by a high-pressure cook transforms dried legumes into something genuinely silky, with no chalky centers in sight. The seasoning is beautifully simple: smashed garlic, a bay leaf, black pepper, and kosher salt do all the heavy lifting, keeping the flavor clean and versatile without any spice blends that might sneak in unwanted ingredients. For anyone navigating a sensitivity to cinnamon, that matters more than it sounds — many pre-seasoned or canned chickpea products include warming spice blends where cinnamon can hide. Cooking from dried beans with this stripped-back ingredient list puts you fully in control. The reserved cooking liquid is a bonus worth saving, adding body to soups and stews, and the finished chickpeas keep well in the fridge for days of easy meal prep.
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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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