Vegan Pressure Cooker Chickpeas
Dried chickpeas cooked from scratch are in a completely different league from the canned variety — creamy all the way through, with a rich, earthy flavor that holds up beautifully in everything from curries to grain bowls to a simple drizzle of olive oil. The overnight soak followed by a high-pressure cook with smashed garlic, a bay leaf, and black pepper means these legumes absorb real flavor as they become perfectly tender. There's no animal-derived ingredient in sight, making this a naturally plant-based staple that fits seamlessly into any whole-food, compassionate kitchen. The pressure cooker does the heavy lifting, cutting down on the long stovetop simmer while still delivering that soft, creamy center you want. A quick finger-press test tells you exactly when they're done — no guesswork, no chalky bites. Don't sleep on saving the cooking liquid either; that garlicky, seasoned broth is liquid gold for soups and stews. Batch-cook a pound on the weekend and you'll have a versatile protein base ready to go for days.
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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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