Eggless 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 — creamier, more flavorful, and genuinely satisfying in a way that's hard to explain until you try it. The garlic and bay leaf do quiet but important work here, infusing every bean with a savory depth that makes them delicious straight out of the pot. Because the ingredient list is so clean and plant-based, there's nothing to second-guess — no hidden additives, no binders, no animal products of any kind. The overnight soak followed by a high-pressure cook is the key to that perfectly tender, no-chalky-center texture that makes these chickpeas versatile enough to toss into salads, blend into hummus, or simmer into a hearty stew. Don't sleep on saving the cooking liquid either — it's rich and subtly seasoned, and it adds real body to soups and braises. A batch keeps in the fridge for up to five days, which means you can cook once and eat well 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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