Lupin 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, savory depth from smashed garlic, a bay leaf, and a hit of black pepper. The overnight soak followed by a high-pressure cook is the secret to that perfectly tender, no-chalky-center texture that makes these so satisfying to eat straight from the pot or fold into your favorite dishes. For anyone navigating lupin concerns, chickpeas are a naturally safe legume choice, and cooking them yourself from whole dried beans means you know exactly what went into the pot — no mystery additives or shared-facility worries. The reserved cooking liquid is a bonus worth saving; it adds body and flavor to soups and stews in a way that plain water simply can't. These keep well in the fridge for up to five days, so one batch can carry you through hummus, grain bowls, roasted snacks, and more without any extra effort mid-week.
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!