MSG Free Pressure Cooker Chickpeas
Dried chickpeas cooked from scratch in a pressure cooker are a revelation — creamy all the way through, with none of that chalky bite you sometimes get from canned versions. The ingredient list here is beautifully simple: just chickpeas, water, salt, smashed garlic, a bay leaf, and black pepper. No flavor enhancers, no preservatives, and nothing hidden on a label to second-guess. That matters a lot when you're trying to keep meals clean and free from additives like monosodium glutamate, which sneaks into plenty of canned and packaged legumes. The garlic and bay leaf do quiet, aromatic work during the cook, giving the finished beans a subtle depth that makes them taste anything but plain. Once they're done, you can use them immediately, stash them in the fridge for the week, or freeze them in batches for whenever a recipe calls for a can. They're endlessly versatile — toss them into soups, blend them into hummus, roast them for a snack, or fold them into grain bowls without a single ingredient concern.
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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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