Nutmeg 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, garlic, a bay leaf, salt, and black pepper, so there's zero guesswork about what's actually in your food. That matters a lot when you're navigating spice sensitivities, since pre-seasoned or canned legumes often hide unexpected additions in their brine or seasoning blends. The pressure cooker does the heavy lifting, transforming an overnight soak into perfectly tender, buttery chickpeas in about 35 minutes of cook time. Smashed garlic and a single bay leaf add a quiet, savory depth without overwhelming the natural nuttiness of the beans. Once cooked, they're endlessly versatile — toss them into salads, blend them into hummus, roast them for a crunchy snack, or fold them into soups using the reserved cooking liquid. A batch keeps in the fridge for up to five days, making this one of the most practical things you can prep on a Sunday afternoon.
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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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