Citrus Free Pressure Cooker Chickpeas
Dried chickpeas cooked from scratch in a pressure cooker are a revelation — creamy all the way through, with none of that chalky, undercooked center you sometimes get from a rushed stovetop batch. The seasoning here is beautifully simple: smashed garlic, a bay leaf, black pepper, and kosher salt do just enough to make these taste like something, without pulling the flavor in any particular direction. That neutrality is actually a huge asset, since you can fold them into salads, mash them, toss them into soups, or season them however you like once they're done. Citrus is one of those ingredients that sneaks into a surprising number of canned and packaged bean products — think lemon juice as a preservative or citric acid on the label — so cooking your own batch from scratch is the cleanest way to stay clear of it entirely. The overnight soak is the only real planning ahead required, and the pressure cooker does the heavy lifting from there. Don't skip saving that cooking liquid; it's rich and starchy and works beautifully stirred into a pot of soup or stew.
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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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