Turkey 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. This is a purely plant-based, meat-free recipe built on nothing but dried legumes, water, and a handful of pantry aromatics, so there's zero concern about hidden animal proteins or cross-contamination from processed ingredients. The overnight soak is a small act of patience that pays off big, helping the chickpeas cook evenly and reach that perfectly tender, no-chalky-center texture the recipe calls for. Once they're done, you've got a versatile batch ready to go — toss them into salads, blend them into hummus, or stir them into soups using that reserved, flavor-packed cooking liquid. They keep in the fridge for up to five days, which means one cook session sets you up for a whole week of easy, satisfying meals.
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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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