Ingredients with Measurements:
- 2 cups dried chickpeas, soaked overnight
- 1 onion, diced
- 4 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 tablespoon garam masala
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1 can diced tomatoes
- 1 cup water
- 1/4 cup cilantro, chopped
- 1 lemon, juiced
Special equipment needed:
- Instant Pot
Step-by-step instructions:
1. Drain and rinse the soaked chickpeas.
2. Turn on the Instant Pot and select the sauté function.
3. Add the onion, garlic, and ginger to the pot and sauté for 2-3 minutes until fragrant.
4. Add the garam masala, turmeric, cumin, coriander, cayenne pepper, and salt to the pot and stir to combine.
5. Add the diced tomatoes and water to the pot and stir to combine.
6. Add the chickpeas to the pot and stir to combine.
7. Close the Instant Pot lid and select the pressure cook function for 25 minutes.
8. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes before quick releasing any remaining pressure.
9. Stir in the cilantro and lemon juice.
10. Serve hot with rice or naan bread.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
- Total time: 35 minutes
5. Temperature:
- Pressure cook function on the Instant Pot
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 250
- Fat: 3g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 13g
Substitutions for ingredients:
- Canned chickpeas can be used instead of dried chickpeas, but reduce the cooking time to 10 minutes.
- Fresh tomatoes can be used instead of canned tomatoes.
Variations:
- Add diced potatoes or carrots to the pot for added vegetables.
- Use coconut milk instead of water for a creamier sauce.
- Add diced chicken or lamb for a meat version.
Tips and tricks:
- Soaking the chickpeas overnight will reduce the cooking time.
- Adjust the spices to your taste preferences.
- Serve with a dollop of plain yogurt on top.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a bowl with rice or naan bread on the side.
Garnishes:
- Fresh cilantro leaves
- Lemon wedges
- Plain yogurt
Pairings:
- Basmati rice
- Naan bread
- Roasted vegetables
Suggested side dishes:
- Cucumber salad
- Roasted cauliflower
- Steamed broccoli
Troubleshooting advice:
- If the chickpeas are still hard after cooking, return them to the Instant Pot and cook for an additional 5-10 minutes.
Food safety advice:
- Make sure the Instant Pot is properly sealed before cooking.
Food history:
- Chana Masala is a popular Indian dish made with chickpeas and a variety of spices.
Flavor profiles:
- Spicy, savory, and slightly tangy.
Serving suggestions:
- Serve hot with rice or naan bread.
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Region: Indian