Walnut Free Pressure Cooker Chickpeas
Dried 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, satisfying texture that holds up beautifully in salads, stews, curries, or a quick smash with olive oil. The simple aromatics here — smashed garlic, a bay leaf, and black pepper — do quiet but meaningful work, giving the beans a subtle depth without overpowering whatever dish you're building toward. For anyone navigating nut allergies, batch-cooking your own legumes is one of the smartest moves you can make, since packaged products and restaurant dishes can carry unexpected cross-contact risks that home cooking simply sidesteps. Every ingredient in this recipe is straightforward and easy to verify, so you can cook with total confidence. The overnight soak followed by a high-pressure cook delivers that perfectly tender, no-chalky-center result that makes homemade chickpeas so worth the planning ahead. Stash them in the fridge for up to five days and you've got a versatile, protein-packed base ready to anchor 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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