Instant Pot Chickpeas Curry
- 2 cup dried chickpeas soaked overnight
- 4 medium tomatoes chopped finely
- 2 tbsp olive oil
- 2 onions chopped
- 4 cup water
- 2 tbsp fresh ginger minced
- 2 tbsp garlic minced
- 2 tsp curry powder
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup fresh parsley chopped
- 2 tbsp vegetable oil
Put the vegetable oil and onions in the Instant Pot and select “Sauté”.
Sauté for 3 minutes and add garlic, ginger, curry powder, ground cumin, ground coriander, salt and black pepper.
Sauté for 2 minutes and add tomatoes, chickpeas and water.
Set the Instant Pot to “Manual” at high pressure for 20 minutes.
Release the pressure naturally and garnish with parsley.
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