Rice 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 overnight soak is a small act of patience that pays off big, helping the legumes cook evenly so every single one comes out tender with no chalky center. Because the ingredient list is nothing but whole, simple foods, there's zero concern about hidden grains or starchy fillers that sometimes sneak into canned or pre-seasoned versions. The pressure cooker does the heavy lifting, cutting down what would otherwise be a long stovetop simmer into a manageable, mostly hands-off process. Once they're done, you've got a versatile base ready to go — toss them into salads, blend them into hummus, fold them into soups, or just eat them warm with a drizzle of olive oil. The reserved cooking liquid is liquid gold for adding body to stews, so don't pour it down the drain without thinking twice. A batch keeps in the fridge for up to five days, making it 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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