Honey Free Pressure Cooker Chickpeas
Dried chickpeas cooked from scratch in a pressure cooker are in a completely different league from anything that comes out of a can — creamy all the way through, with a rich, almost buttery texture that holds up beautifully in salads, stews, curries, or a simple drizzle of olive oil. The ingredient list here is refreshingly short: just chickpeas, water, garlic, a bay leaf, and a little seasoning. No sweeteners, no additives, no mystery ingredients — which makes this a genuinely clean, whole-food staple you can feel good about. Many packaged or pre-seasoned legume products sneak in unexpected sweeteners, so cooking your own batch this way puts you fully in control of what goes into your food. The overnight soak followed by a high-pressure cook gives you that perfectly tender, chalky-center-free result that's hard to achieve any other way. The reserved cooking liquid is a bonus — it's deeply savory and works wonderfully as a base for soups or braises. Make a big batch on the weekend and you'll have a versatile, protein-packed ingredient ready to go all week long.
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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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