Vegetarian Pressure Cooker Chickpeas
Dried chickpeas cooked from scratch are on a completely different level from anything that comes out of a can — creamier, more flavorful, and satisfying in a way that's hard to explain until you try it. This pressure cooker method takes the guesswork out of the process, delivering perfectly tender, buttery chickpeas every single time without hours of stovetop babysitting. The smashed garlic, bay leaf, and black pepper infuse the beans as they cook, so you end up with something that tastes seasoned and intentional rather than plain and bland. Once you have a batch ready to go, the possibilities are endless — toss them into salads, blend them into hummus, roast them for a crunchy snack, or stir them into soups and stews. Don't toss that cooking liquid either; it's rich and savory and works beautifully as a base for other dishes. Store a batch in the fridge and you've got a protein-packed, plant-forward staple ready to pull into meals 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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