Macadamia 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, almost buttery texture that holds up beautifully in salads, stews, curries, or a simple drizzle of olive oil. The aromatics here are simple but effective: smashed garlic, a bay leaf, and black pepper infuse every bean with quiet, savory depth as they cook under pressure. The overnight soak is the only real patience required, and after that the pressure cooker does the heavy lifting in just over half an hour. Because the ingredient list is so clean and straightforward, there's zero concern about hidden tree nuts sneaking in through processed or pre-seasoned products — just pantry staples doing exactly what they're supposed to do. The reserved cooking liquid is a bonus worth keeping; it's silky and flavorful enough to enrich soups or braises. Make a full pound at once and you'll have a versatile, protein-packed base ready in the fridge for the rest of the week.
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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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