Citric Acid Free Pressure Cooker Chickpeas
Dried chickpeas cooked from scratch in a pressure cooker are a revelation — creamy all the way through, with none of the chalky texture you sometimes get from canned varieties. For anyone avoiding citric acid, canned legumes can be a minefield, since that additive often sneaks in as a preservative or acidity regulator. This recipe sidesteps all of that by starting with plain dried chickpeas and a handful of clean, whole ingredients: water, kosher salt, smashed garlic, a bay leaf, and black pepper. The pressure cooker does the heavy lifting, transforming those soaked legumes into something silky and deeply savory in a single cook. Garlic and bay leaf infuse a gentle, aromatic depth that makes these taste far more interesting than anything out of a can. The reserved cooking liquid is a bonus — rich and starchy, it's worth keeping for soups or stews. Make a batch on the weekend and you'll have a versatile, worry-free protein base ready to go 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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