Fructose Free Pressure Cooker Chickpeas
Chickpeas are one of those pantry staples that taste infinitely better when you cook them from scratch, and the pressure cooker makes it genuinely easy. The overnight soak is a key step here — it helps break down some of the harder-to-digest compounds and gets the beans ready to turn perfectly creamy under pressure. Smashed garlic, a bay leaf, and black pepper do quiet, aromatic work in the background, giving you chickpeas that are flavorful enough to eat straight from the pot. For anyone managing fructose sensitivity, cooking dried legumes at home puts you in full control of what goes in — no canned liquid, no additives, and no mystery ingredients to second-guess. The result is a batch of tender, buttery chickpeas you can fold into salads, mash into dips, or toss with roasted vegetables all week long. Don't toss the cooking liquid either — it's rich and savory, and works beautifully stirred into soups or stews.
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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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