Description
A delicious chickpea curry made with aromatic spices and herbs.
Ingredients
Scale
- 1 1/2 cups dried chickpeas (soaked in water 12–24 hours or see notes) or sub 4-5 cups cooked or canned chickpeas
- 2–3 tablespoons ghee or coconut oil
- 2 bay leaves
- 2 teaspoons cumin seeds (whole)
- 1 teaspoon fennel seeds
- 2 large shallots (or sub one large onion)
- 4 fat garlic cloves, rough chopped
- 1/2 –1 jalapeno or 1 serrano chili, finely diced
- 2 teaspoons fresh ginger, minced
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon chili powder or paprika
- 1 teaspoon dried fenugreek leaves
- 1/2 teaspoon ground turmeric
- 2 medium tomatoes, diced (and their juices) or 14-ounce can tomato puree
- 1 1/2 teaspoons salt
- 2 cups water if using dry, soaked chickpeas or 1/2 cup water if using canned or fully cooked chickpeas
- 1 teaspoon honey or sugar if needed
Instructions
- If using dry chickpeas, soak chickpeas in a bowl with 6 cups water, for 8-12 hours on counter, or up to 24 hours in the fridge. Drain.
- Set Instant Pot to Saute function. Heat ghee and add whole bay leaves, cumin seeds, and fennel seeds, stirring 2-3 minutes until fragrant and golden.
- Add shallots (or onions) and sauté until golden and fragrant, stirring often. Add garlic, ginger, and diced chili, and sauté for 2-3 minutes.
- Add all the spices – garam masala, ground cumin, coriander, chili powder, fenugreek, turmeric.
- Give a stir, then add the tomatoes and their juices, stirring constantly, for about 3 minutes, scraping up any browned bits.
- Once the tomatoes start to break down, add the water (if using dry chickpeas), salt, and drained chickpeas. Give a good stir, scraping up any browned bits to prevent burn error.
- Set Instant Pot to High Pressure for 25 minutes. Naturally release for 15 minutes, then manually release.
- Taste and adjust salt. If it tastes bitter, add a little sugar or honey (1-2 teaspoons) to help balance.
- If you want it more flavorful, stir in another teaspoon of garam masala, or if you want extra richness, a splash of coconut milk is nice.
Notes
- Ghee elevates this to the next level of goodness!!!
- See notes for quick instant pot “soak”.
- See notes for stovetop instructions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Instant Pot
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg