Description
This vibrant chickpea curry bursts with flavor, making it a perfect weeknight meal or cozy gathering dish that everyone will enjoy!
Ingredients
Scale
- 2 cups canned chickpeas (drained and rinsed) or 1 cup dried chickpeas (soaked overnight)
- 1 medium onion (finely chopped)
- 2 cups fresh or crushed tomatoes
- 4 cloves garlic (minced)
- 1 inch fresh ginger (grated)
- 1 tsp cumin seeds
- 2 tsp coriander powder
- 1 tsp turmeric powder
- 2 tsp garam masala
- Salt to taste
- Fresh cilantro (chopped for garnish)
Instructions
- Turn on your Instant Pot and set it to 'Sauté.' Add a splash of oil and toss in cumin seeds until they sizzle. Add chopped onions, sautéing until golden brown.
- Stir in minced garlic and grated ginger. Cook for one minute until fragrant.
- Pour in crushed tomatoes along with coriander powder, turmeric powder, and salt. Stir well and let simmer for about five minutes.
- Add chickpeas (canned or pre-cooked). If using dried beans, ensure they have been soaked overnight! Pour in two cups of water, stir well, and secure the lid on your Instant Pot.
- Set your Instant Pot to 'Manual' or 'Pressure Cook' mode for ten minutes.
- Once cooking is complete, carefully release steam using the quick-release method. Serve hot over rice or with warm naan, garnished with fresh cilantro.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 8g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg
Keywords: Feel free to customize by adding vegetables like spinach or bell peppers for extra nutrition. Adjust spice levels according to taste preferences; reduce chili for mildness or add more for heat. Leftovers can be stored in an airtight container for up to five days.