Sesame Free Pressure Cooker Chickpeas
Dried chickpeas cooked from scratch in a pressure cooker are a revelation — creamy, tender, and packed with far more flavor than anything that comes out of a can. A handful of pantry staples like smashed garlic, a bay leaf, and black pepper do quiet, aromatic work during the cook, giving you beans that taste genuinely homemade. For anyone navigating sesame sensitivities, canned and pre-seasoned legumes can be a minefield of unexpected additives and shared-facility warnings, but this recipe keeps things completely clean and straightforward. Every single ingredient is easy to verify, and there's nothing hiding in the list. The pressure cooker does the heavy lifting, cutting down the long stovetop simmer into a hands-off process that ends with perfectly creamy chickpeas every time. The reserved cooking liquid is a bonus — rich and savory, it's worth saving for soups or stews. Make a big batch, stash it in the fridge, and you've got a versatile, worry-free protein base 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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