Fish Free Pressure Cooker Chickpeas
Chickpeas cooked from scratch in a pressure cooker are on a completely different level from anything that comes out of a can — creamy all the way through, with a rich, savory depth from the smashed garlic, bay leaf, and black pepper. This is a purely plant-based, ocean-free recipe with zero hidden seafood derivatives to worry about, making it a reliable staple for anyone navigating fish-free cooking. The overnight soak does the heavy lifting, and the pressure cooker handles the rest in a single, hands-off cook. That 35-minute high-pressure blast transforms humble dried legumes into something genuinely luxurious — no chalky centers, no guesswork. Don't sleep on saving that cooking liquid, either; it's deeply flavored and works beautifully stirred into soups or stews. Once you have a batch ready in the fridge, the possibilities are endless — toss them into salads, blend them into hummus, or roast them until crispy for a satisfying snack.
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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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