Gelatin 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 they simmer alongside. For anyone avoiding gelatin, this recipe is a natural fit since every single ingredient is straightforwardly plant-based, no hidden additives or stabilizers to second-guess. The overnight soak is the only real patience required, and the pressure cooker does the heavy lifting from there, delivering perfectly tender results in a fraction of the time a stovetop pot would take. That reserved cooking liquid is liquid gold — silky and flavorful, it's worth hanging onto for soups, stews, or anywhere you'd want a boost of savory body. Once cooled, these chickpeas keep well in the fridge for up to five days, making them an incredibly versatile base for hummus, grain bowls, curries, or a simple toss with olive oil and herbs.
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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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