Nightshade Free Pressure Cooker Chickpeas
Chickpeas are one of those pantry staples that become genuinely exciting when you cook them from scratch, and the pressure cooker makes the whole process remarkably hands-off. The result is a batch of beans that are completely tender and creamy all the way through — none of that chalky, undercooked center you sometimes get from canned or rushed stovetop versions. The ingredient list here is beautifully clean: dried chickpeas, water, garlic, a bay leaf, salt, and black pepper — nothing that would raise a red flag for anyone avoiding nightshades. That simplicity is actually a big deal, because so many seasoned bean recipes sneak in tomato paste, paprika, or chili powder, which are all off the table. Here, the garlic and bay leaf do quiet, aromatic work that makes the finished chickpeas taste far more interesting than plain. Once cooked, you can toss them into grain bowls, mash them into dips, or fold them into soups, and that reserved cooking liquid is liquid gold for adding body to stews. Make a full pound on the weekend and you'll have a versatile, protein-packed base ready to go all week long.
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!