Turmeric 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, almost buttery texture that holds up beautifully in salads, stews, dips, or grain bowls. Canned and pre-seasoned varieties can be a minefield when you're avoiding certain spices, since blends and additives aren't always clearly labeled. This recipe keeps things refreshingly clean: just dried chickpeas, water, garlic, a bay leaf, salt, and black pepper — nothing hidden, nothing unnecessary. The overnight soak is a small act of planning that pays off big, helping the legumes cook evenly so you get that perfectly tender, no-chalky-center result every single time. The pressure cooker does the heavy lifting in about 35 minutes, and the natural pressure release means the chickpeas finish gently without turning to mush. Don't toss the cooking liquid — it's deeply savory and works wonderfully stirred into soups or used as a base for stews. A batch keeps in the fridge for up to five days, making it one of the most versatile things you can prep ahead all week.
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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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