Here’s a simple Instant Pot Chickpea recipe
Ingredients
- 1 cup dried chickpeas (soaked overnight)
- 2 Onion (pureed or finely chopped)
- 2 tomatoes (pureed or finely chopped)
- 3 cloves garlic (minced)
- 1-inch ginger (grated)
- 1 green chili (optional, chopped)
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp garam masala
- 1/2 tsp red chili powder (adjust to taste)
- 1/2 tsp cumin powder
- 1/2 tsp salt (adjust to taste)
- 2 cups water
- 1 tbsp oil or ghee
- Fresh cilantro for garnish
Instructions
- Sauté: Set Instant Pot to Sauté mode and heat oil. Add cumin seeds and let them splutter.
- Aromatics: Add ginger, garlic, and green chili. Sauté for 30 seconds.
- Onion & Spices: Add Onion and sauté for 2 minutes. Then add turmeric, coriander powder, red chili powder, cumin powder, and salt. Mix well.
- Tomatoes: Add pureed or chopped tomatoes. Cook for 2-3 minutes until the tomatoes break down.
- Chickpeas: Add soaked and drained chickpeas . Mix everything.
- Pressure Cook:
- For soaked chickpeas: Add 2 cups of water. Close the lid, set to Manual (Pressure Cook) for 17 minutes, and let the pressure release naturally.
- Final Touch: Stir in garam masala and let the curry sit for 5 minutes before serving. Garnish with fresh cilantro.