Eosinophilic Esophagitis Friendly Pressure Cooker Chickpeas
Chickpeas cooked from scratch in a pressure cooker come out impossibly creamy and tender — nothing like the canned version, and completely free of the preservatives or additives that can make store-bought options a gamble. For anyone managing eosinophilic esophagitis, keeping ingredient lists short and familiar is everything, and this recipe delivers exactly that: dried chickpeas, water, garlic, a bay leaf, salt, and pepper. That's it. The pressure cooker does the heavy lifting, transforming a pound of dried legumes into a soft, pillowy batch that practically melts when pressed between your fingers. The overnight soak followed by high-pressure cooking ensures there's no chalky, undercooked center — just consistently smooth, easy-to-eat results every time. You can use them immediately in soups, mash them into a simple spread, or stir them into whatever safe dish you're building that week. The reserved cooking liquid is a bonus — rich and lightly seasoned, it's a great base for broths or stews. Make a big batch on the weekend and you've got a reliable, trigger-free protein ready to go for days.
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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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