Shellfish Free Pressure Cooker Chickpeas
Dried chickpeas cooked from scratch in a pressure cooker are in a completely different league from the canned version — creamy all the way through, with a rich, earthy flavor that store-bought just can't match. A handful of pantry staples like smashed garlic, a bay leaf, and black pepper do quiet but powerful work here, infusing every bean with savory depth as they cook. The pressure cooker cuts what would otherwise be a long stovetop simmer down to a manageable process, and the natural pressure release helps the chickpeas finish gently so they stay intact and velvety rather than blown out. Because the ingredient list is entirely plant-based and straightforward, there's zero concern about hidden seafood derivatives or cross-contact — just clean, wholesome legumes you cooked yourself. The reserved cooking liquid is a bonus worth keeping; it's silky and flavorful enough to enrich soups, stews, or braises. Once cooled, these chickpeas are endlessly versatile — toss them into salads, blend them into hummus, roast them for a crunchy snack, or fold them into a curry. Having a batch ready in the fridge means a satisfying, protein-packed base is always just minutes away.
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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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