Seed Oil 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 center you sometimes get from a rushed stovetop batch. Canned chickpeas often come packed in brines that include additives or are processed on lines shared with seed oil-containing products, so starting from dried gives you total control over every single ingredient. Here, the flavor comes from smashed garlic, a bay leaf, and a little black pepper, keeping things clean and genuinely delicious without any unnecessary extras. The pressure cooker does the heavy lifting, turning a pound of dried legumes into tender, versatile beans in just over half an hour of hands-off cook time. That reserved cooking liquid is liquid gold — starchy and savory, it's perfect for thinning out soups or adding body to stews without reaching for anything processed. Once cooled, these chickpeas are ready to go into salads, grain bowls, hummus, or a simple pan with olive oil and herbs. Having a batch in the fridge all week is one of those small habits that makes eating well feel genuinely effortless.
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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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