Oats Free Pressure Cooker Chickpeas
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, savory depth from the garlic and bay leaf that you just can't replicate. The ingredient list is beautifully simple: dried chickpeas, water, salt, and a few aromatics, so there's nothing hidden to worry about and no label-reading required. For anyone navigating an oat sensitivity, canned and packaged legumes can sometimes be processed on shared lines, making a from-scratch approach like this a genuinely smart move. The overnight soak followed by a high-pressure cook gets you that perfectly tender, no-chalky-center texture that makes these chickpeas ideal for hummus, salads, curries, or just eating warm with a drizzle of olive oil. Saving the cooking liquid is a bonus — it's deeply flavored and works beautifully stirred into soups or stews. A batch keeps in the fridge for up to five days, so you can cook once and eat well all week long.
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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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