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Cooking Chickpea in the Pressure Cooker

Cooking Chickpeas Using a Pressure Cooker

How to Cook Chickpeas using an electric pressure cooker. No soaking is required!
Prep Time: 5 minutes
Cook Time: 32 minutes
Course: Side Dish
Cuisine: Mediterranean
Keyword: chickpeas, wholefood, plant-based, vegan, legumes, gluten free
Servings: 4 people
Calories: 140kcal


  • Electric Pressure Cooker


  • 2 cups of dried chickpeas washed and drained
  • 4 cups of water
  • 1 ½ teaspoon Himalayan pink salt
  • 4 cloves of garlic
  • 2 large dry bay leaf
  • 1 teaspoon black pepper


  • Prepare 2 cups of chickpeas. Wash them and drain the water. Peel 4 cloves of garlic, 1 - 2 bay leaves, pepper and salt.
  • In the electric pressure cooker, add 2 cups of chickpeas, garlic, pepper and salt. Add 4 cups of water.
  • Close the lid and set the timer on high pressure for 20 minutes. First few minutes, the pressure cooker will come to pressure and then cook for 20 minutes. When it's ready the pressure cooker will make a noise. You will need to release the pressure from the cooker first and when it's fully released, open the lid.
  • Open the lid and drain the excess liquid (I use it as vegetable stock) and enjoy healthy and delicious chickpeas.


Fridge: Can be stored up to 5 days in an airtight container.
Freeze: Fully cooked chickpeas can be stored up to 1 month in an airtight container.
Nutritional value based on cooked chickpeas and no added salt.
Serving: 100g| Calories: 164 kcal| Carbohydrates: 27.42g | Protein: 8.86g | Fat: 2.59g | Saturated Fat: 0.27g | Sodium: 7 mg | Potassium: 291 mg | Fiber: 7.6g | Sugar: 4.8 g | Folate: 172μg | Calcium: 49 mg | Iron: 2.89 mg | Magnesium: 48 mg | Phosphorous: 168 mg | Potassium: 291 mg | Zinc: 1.53 mg |


Calories: 140kcal | Carbohydrates: 24g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 890mg | Potassium: 258mg | Fiber: 6g | Sugar: 4g | Vitamin A: 28IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 2mg
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