Pork 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, undercooked texture you sometimes get from a stovetop pot. A few humble aromatics do a lot of heavy lifting here: smashed garlic, a bay leaf, and a crack of black pepper turn plain legumes into something that smells incredible while it cooks. The whole process is completely plant-based and built from pantry staples, so there's nothing to second-guess when it comes to hidden animal products or unwanted additives. Once they're done, you can use them immediately in a salad, mash them into hummus, toss them into a soup, or just eat them warm straight from the colander. The reserved cooking liquid is liquid gold — starchy and savory, it's worth saving for soups or stews. Batch-cooking a full pound at once means you'll have tender, ready-to-go chickpeas in the fridge for up to five days, which makes weeknight cooking dramatically easier.
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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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