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Instant Pot Black Chickpeas Curry
Course
Main Course
Cuisine
Indian
Keyword
black chickpeas, Black Chickpeas Curry
Prep Time
10
minutes
minutes
Cook Time
34
minutes
minutes
Total Time
44
minutes
minutes
Servings
4
Calories
342
kcal
Author
Corrie
Ingredients
1 ½
cup
black chickpeas
soaked for 4 hours in water
2
tablespoon
oil
2
teaspoon
cumin seeds
1
inch
ginger
finely chopped
6
garlic cloves
finely chopped
2
green chilies
cut into large pieces
1
onion
finely chopped
1
tomato
chopped
3
cups
water
cilantro
to garnish
1 ½
teaspoon
garam masala
1 ½
teaspoon
red chili powder
1 ½
teaspoon
salt
1 ½
teaspoon
turmeric powder
Instructions
Add oil, ginger, garlic and green chili in the inner pot of Instant pot. Select “Sauté”.
After 30 seconds, add chopped onions.
Sauté for about 4 minutes and add chopped tomatoes, spices and salt.
Then, sauté for 4 more minutes and add soaked chickpeas and water.
Press the “Cancel” button and close the lid of Instant pot.
Now, press the “Manual” button and cook for about 25 minutes on HIGH pressure.
Release the pressure naturally through the steam vent and open the lid. Mix well.
Dish out and garnish with butter and cilantro.
Serve and enjoy!
Nutrition
Calories:
342
kcal
|
Carbohydrates:
49
g
|
Protein:
13
g
|
Fat:
11
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
5
g
|
Trans Fat:
1
g
|
Sodium:
998
mg
|
Potassium:
723
mg
|
Fiber:
5
g
|
Sugar:
3
g
|
Vitamin A:
700
IU
|
Vitamin C:
13
mg
|
Calcium:
170
mg
|
Iron:
4
mg