Red Meat Allergy Friendly 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 surprisingly hands-off. These legumes come out completely tender and creamy all the way through — none of that chalky, undercooked center you sometimes get with stovetop methods. The aromatics are simple but smart: smashed garlic, a bay leaf, and black pepper give the beans a savory depth that makes them taste like they've been simmering all day. Since the entire recipe is built around plant-based ingredients, there's no need to scan labels or worry about hidden animal proteins sneaking in. That makes this a genuinely stress-free base for anyone navigating a red meat sensitivity, whether you're meal prepping for the week or building out a bigger dish. The reserved cooking liquid is liquid gold — starchy and flavorful, it's worth keeping for soups, stews, or anywhere you'd want a little extra body. Cook a batch on Sunday and you'll have a versatile, protein-packed ingredient ready to go 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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