Xanthan Gum 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, undercooked center you sometimes get from a rushed stovetop batch. The aromatics here are simple but effective: smashed garlic, a bay leaf, and black pepper infuse the beans with a savory depth that canned versions just can't match. For anyone avoiding xanthan gum, this is a genuinely clean approach, since many packaged or pre-seasoned legume products sneak in thickeners and stabilizers you'd never expect. Here, every ingredient is exactly what it says it is — dried chickpeas, water, salt, and a few pantry staples. The overnight soak followed by a high-pressure cook produces a texture that's tender and almost buttery, perfect for hummus, grain bowls, soups, or just eating straight from the pot. Don't toss the cooking liquid either — it's rich and flavorful, ready to add body to a stew or braise without any additives whatsoever.
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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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