Instant Pot White Chickpeas
- 1 cup white chickpeas washed and soaked
- 2 cups water for cooking
- 1 tbsp oil
- 1 green chili chopped
- 5 garlic cloves
- 1 inch ginger
- 1 onion chopped
- 1 tbsp tomato paste
- 1 tbsp dried fenugreek leaves
- cilantro to garnish
- 1/2 tsp chili powder
- 1 tsp coriander powder
- 1 tsp chole masala
- 2 tsp salt
- 1 tsp dry mango powder
- 1 tsp cumin seeds
- 2 bay leaves
- 1/2 tsp black peppercorns
- 1 stick cinnamon
Add oil, ginger, garlic, green chili, onions and whole spices in the inner pot of Instant pot. Select “Sauté”.
After 3 minutes, add tomato paste and all spices except dry mango powder.
Now, add in chickpeas and water and press the “Cancel” button.
Close the lid and press the “Manual” button.
Cook for about 35 minutes on HIGH pressure and release the pressure naturally through the steam vent.
Open the lid and dish out the chickpeas.
Garnish with cilantro and serve.
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