Mediterranean Diet Friendly Pressure Cooker Chickpeas
Chickpeas are a cornerstone of Mediterranean eating, and cooking them from dried is genuinely one of the best ways to get that perfectly creamy, never-chalky texture you just can't replicate from a can. The overnight soak is a small act of patience that pays off big, and the pressure cooker does the heavy lifting from there — just 35 minutes on high pressure and you're done. Smashed garlic, a bay leaf, and black pepper infuse the beans with a subtle, savory depth that makes them taste like something you'd find at a little taverna rather than a weeknight shortcut. The doneness test is worth taking seriously: press a chickpea between your fingers and it should give completely, creamy all the way through. Once cooked, they're endlessly versatile — toss them into grain bowls, blend them into hummus, fold them into salads, or simmer them with tomatoes and olive oil for a simple, satisfying main. Don't sleep on saving that cooking liquid, either; it's quietly flavorful and works beautifully as a base for soups or stews. A batch like this in the fridge means a week of effortless, wholesome meals is always just minutes away.
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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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