Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Pin
5
from
3
votes
Instant Pot Chickpeas Curry
Course
Main Course
Cuisine
Indian
Prep Time
10
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
35
minutes
minutes
Servings
6
Calories
345
kcal
Author
Corrie
Ingredients
2
cup
dried chickpeas
soaked overnight
4
medium
tomatoes
chopped finely
2
tablespoon
olive oil
2
onions
chopped
4
cup
water
2
tablespoon
fresh ginger
minced
2
tablespoon
garlic
minced
2
teaspoon
curry powder
2
teaspoon
ground cumin
1
teaspoon
ground coriander
½
teaspoon
salt
½
teaspoon
black pepper
½
cup
fresh parsley
chopped
2
tablespoon
vegetable oil
Instructions
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.
Nutrition
Calories:
345
kcal