Emulsifier 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 bite you sometimes get from canned versions. Canned and packaged legumes often sneak in additives and emulsifiers to extend shelf life or improve texture, so cooking your own is one of the cleanest swaps you can make. This recipe keeps things beautifully simple: just chickpeas, water, garlic, a bay leaf, salt, and pepper — nothing that doesn't belong. The smashed garlic and bay leaf infuse a quiet, savory depth into every bean as they cook under pressure, making these taste far more interesting than anything out of a tin. After a natural pressure release and a quick tenderness check, you end up with a batch that's genuinely versatile — toss them into salads, blend them into hummus, stir them into soups, or eat them warm straight from the pot. The reserved cooking liquid is worth hanging onto too, since it adds body and flavor to stews without any additives whatsoever.
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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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