High Fructose Corn Syrup Free Pressure Cooker Chickpeas
Canned legumes are one of the sneakiest places high fructose corn syrup and other unwanted additives can hide, which makes cooking your own chickpeas from scratch such a satisfying move. Starting with nothing but dried chickpeas, water, garlic, a bay leaf, and a few basic seasonings, you know exactly what's going into every bite. The pressure cooker does the heavy lifting here, transforming soaked chickpeas into something genuinely creamy and tender in a fraction of the time a stovetop simmer would take. That soft, buttery texture is miles ahead of anything from a can, and the garlicky cooking liquid is worth saving for soups or stews. Once you have a batch ready, the possibilities are endless — toss them into salads, blend them into hummus, or simply season and roast them for a crunchy snack. They keep in the fridge for up to five days, so one cook session sets you up for a whole week of clean, additive-free eating.
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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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