Pescatarian Pressure Cooker Chickpeas
Dried chickpeas cooked from scratch have a creamy, buttery texture that canned beans simply cannot match, and the pressure cooker makes the whole process surprisingly hands-off. A quick overnight soak followed by a high-pressure cook with smashed garlic, a bay leaf, and black pepper means the beans absorb real flavor all the way through — no chalky centers, no bland bites. The cooking liquid that's left behind is liquid gold, worth saving for soups, stews, or anywhere you'd want a savory, starchy boost. These chickpeas are completely plant-forward and naturally free of meat, making them an effortless protein anchor for a pescatarian kitchen. Toss them into grain bowls, mash them into a dip, fold them into a salad with canned tuna, or serve them alongside roasted fish for a satisfying, well-rounded plate. They keep in the fridge for up to five days, so one batch quietly powers meals 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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