Spicy Chickpeas in Tomato Sauce

Name: Spicy Chickpeas in Tomato Sauce
Prep time: 5 min
Total time: 2 h 10 min
Yield: Makes: 4 to 6 servings
Ingredients: 2 cups (500 ml) water; 1 cup (200 g) dried chickpeas, rinsed, sorted and picked over; 1 teaspoon fine sea salt; 1 tablespoon vegetable oil; Chopped cilantro/coriander leaves, to garnish; ½ teaspoon dried mango powder (amchur) or lemon juice; 1 cup (225 g) finely chopped onion; 1 green chili or jalapeno, slit open; 2 teaspoons minced garlic; 2 teaspoons grated fresh ginger; 1 can (14½ oz/411 g) diced tomatoes, or 2 cups (450 g) chopped fresh tomatoes; ¼ teaspoon ground turmeric; ¾ teaspoon ground cumin; 1 teaspoon garam masala; ¼ teaspoon red chili powder; ¾ teaspoon ground coriander

Chana Masala

Preparation info

Makes:
4 to 6
servings

Difficulty
Easy
Ready in
2 hr 30

Appears in

Instant Pot Asian Pressure Cooker Meals

By Patricia Tanumihardja

Published 2020

About

Dried chickpeas usually need to be soaked for at least 4 hours or overnight before cooking them. But with the Instant Pot^®, that isn’t necessary. So even if you haven’t planned ahead, you can still have this dish on the table within an hour and a half. Or just used canned chickpeas—for an even shorter cooking time.

Ingredients

1 cup (200 g) dried chickpeas, rinsed, sorted and picked over
1 tablespoon vegetable

Method

Select SAUTÉ and set to HIGH/MORE. Add the vegetable oil. When the pot is hot, add the onion and green chili and stir and cook until the onion has softened, 2 to 3 minutes.
Add the garlic and ginger and stir and cook until fragrant, about 30 seconds. Add the coriander, cumin and turmeric and stir and cook for 30 seconds. Add the tomatoes and water, and scrape the