Chickpea Curry (Instant Pot)

This Chickpea Curry (Instant Pot) is healthy, protein-rich, vegan and gluten free. If you decided to make last minute chickpea curry, this recipe is what you need. To cook this chickpea curry recipe in a traditional way it takes several hours as the preparation process of the chickpeas involves overnight soaking and boiling the chickpeas. But my recipe here is quick and simple as I used canned chickpeas. Additionally my instant pot helps me to speed up the process and have the delicious chickpea curry served on your plate in no time.

In this recipe chickpeas are cooked with vegetables like onion, tomatoes, potatoes, mint and spinach. Adding the fragrant spice powders like garam masala, dried fenugreek leaves, coriander powder and cumin powder gives this dish a delicious flavor to the curry. 

What you’ll need to make Chickpea Curry (Instant Pot)

• Instant Pot
• Canned Chickpeas (Garbanzo Beans)
• Potato
• Tomato
• Onion
• Spinach Leaves
• Mint Leaves
• Oil
• Whole Spices: Cinnamon, Cloves, Cumin seeds
• Dry Spice Powders: Turmeric, Ground Coriander, Ground Cumin, Red Chili powder, Dried Fenugreek Leaves

How to make Chickpea Curry (Instant Pot) with step by step photos & instructions

1. If using dry beans, soak chickpeas in water for 12 hours or overnight, drain and cook until they are half cooked. You can skip this step by using canned chickpeas (garbanzo beans).

2. Heat oil on saute mode (high). add whole cumin seeds , cinnamon and cloves, stirring 2 minutes until fragrant and golden. Then add chopped onion, one green chili and a tablespoon ginger garlic paste. Saute for a couple of minutes or until onions are slightly brown.

3. Now add chopped potatoes, stir and cover with a glass lid for a minute.

4. Then add mint leaves and spinach leaves. Give a stir.

5. Add chopped tomatoes as well and a little salt. Stir and cover with a glass lid for 3 minutes or until tomatoes are mushy.

6. Now add the chickpeas and all the dried spice powders. Give it a stir.

7. Now add a cup of water. Check for salt and adjust as per your taste.

8. Cover the instant pot lid, turn the steam release handle to sealing and set in manual mode for 5 minutes.

9. Garnish with cilantro and serve hot with rice, naan bread or flatbread.

Notes

• If you want a thicker gravy curry you can mash some of the chickpeas with a potato masher.
• You can add heavy cream before serving if you want the curry to be rich and creamy.
• Adjust spice powder quantity as per your taste.
• Add more veggies of your choice like cauliflower, french beans, tofu, peas etc.

Did you make this recipe?

Let me know how it turned out. Leave a comment below and share a picture on Instagram with hashtag #daily_foodhacks.