Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 medium onion, finely chopped
- 2 tsp fresh ginger, grated
- 1 can (14.5 oz) diced tomatoes
- 2 tsp cumin powder
- 2 tsp coriander powder
- 1 tsp garam masala
- 1 cup light coconut milk
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Rinse and drain chickpeas. Chop onions finely and grate ginger.
- In the Instant Pot on sauté mode, heat oil and cook onions until translucent (about 5 minutes).
- Add grated ginger, cumin, coriander, and garam masala; stir for a minute until fragrant.
- Pour in diced tomatoes; simmer for 3 minutes until slightly thickened.
- Stir in chickpeas and coconut milk; mix gently.
- Secure the lid, set to high pressure for 15 minutes, then let the pressure naturally release for 10 minutes.
- Stir well before serving; adjust salt if needed and garnish with cilantro.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Pressure Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg