Wheat Free Pressure Cooker Chickpeas
Dried chickpeas cooked from scratch in a pressure cooker are a revelation — creamy all the way through, with none of that chalky center you sometimes get from a rushed stovetop batch. The garlic, bay leaf, and black pepper infuse every bean with a quiet, savory depth that canned versions simply can't match. For anyone navigating a wheat-free lifestyle, this recipe is a natural fit: it's just chickpeas, water, and a handful of aromatics, with zero hidden grains or questionable additives to worry about. The pressure cooker does the heavy lifting, cutting down the long simmer time and delivering consistently tender results. Once cooked, these chickpeas are endlessly versatile — toss them into salads, blend them into hummus, roast them for a crunchy snack, or stir them into soups using that reserved cooking liquid. They keep well in the fridge for up to five days, so a single batch can carry you through 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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