Lactose Free Pressure Cooker Chickpeas
Dried 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, nutty flavor that store-bought versions just can't match. This recipe is naturally free of any dairy, so there's nothing to swap or substitute; it's just wholesome legumes, water, garlic, and a few pantry staples doing all the work. The smashed garlic and bay leaf infuse a quiet savory depth into every bean as they cook under pressure, making these chickpeas delicious straight from the pot or as a base for countless other dishes. The pressure cooker does the heavy lifting in about 35 minutes of cook time after an overnight soak, delivering that perfectly tender, no-chalky-center texture that usually takes hours on the stovetop. Once you've got a batch ready, they keep in the fridge for up to five days and slide effortlessly into salads, grain bowls, soups, or a quick pan-roast with olive oil and spices. Don't toss the cooking liquid either — it's deeply flavored and works beautifully stirred into stews or used as a light broth.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!