35+ Best Chickpea Recipes!
Total Time
1 hour and 30 minutes
Prep Time
30 minutes
Cook Time
1 hour
Rating
5 out of 5 stars
(167)
Ingredients
6 servings
- 1 1/2 cups dried chickpeas, (soaked in water 12-24 hours or see notes) or sub 4-5 cups cooked or canned chickpeas
- 2-3 tablespoons ghee or coconut oil. (GHEE elevates this to the next level of goodness!!!)
- 2 bay leaves
- 2 teaspoons cumin seeds (whole)
- 1 teaspoon fennel seeds
- 2 large shallots ( or sub one large onion)
- 4 fat garlic cloves, rough chopped
- 1/2 -1 jalapeno or 1 serrano chili, finely diced
- 2 teaspoons fresh ginger, minced
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon chili powder or paprika
- 1 teaspoon dried fenugreek leaves
- 1/2 teaspoon ground turmeric
- 2 medium tomatoes, diced (and their juices) or 14-ounce can tomato puree, (although fresh tastes better here)
- 1 1/2 teaspoons salt (taste, use more if dry chickpeas, less if canned)
- 2 cups water if using dry, soaked chickpeas (or 1/2 cup water if using if canned or fully cooked chickpeas)
- 1 teaspoon honey or sugar if needed
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Preparation
Step 1
If using dry beans, soak chickpeas in a bowl with 6 cups water, for 8-12 hours on counter, or up to 24 hours in the fridge. Drain. (See notes for quick instant pot “soak”)
Step 2
Set Instant pot to Saute function. (See notes for stovetop.)Heat ghee and add whole bay leaves and cumin seeds and fennel seeds stirring 2-3 minutes until fragrant and golden.
Step 3
Add shallots (or onions) Saute until golden and fragrant, stirring often. Add garlic, ginger and diced chili, saute 2-3 minutes.
Step 4
Add all the spices- garam masala, ground cumin, coriander, chili powder, fenugreek, turmeric.
Step 5
Give a stir then add the tomatoes and their juices, stirring constantly, for about 3 minutes, scraping up any browned bits.
Step 6
Once the tomatoes start to break down add the water (if using dry chickpeas), salt, and drained chickpeas. Give a good stir, scraping up any browned bits ( to prevent burn error).
Step 7
Set Instant to High Pressure for 25 minutes. (SEE NOTES!!!) Naturally, release for 15 minutes then manually release.
Step 8
Taste and adjust salt. If it tastes bitter, add a little sugar or honey ( 1-2 teaspoons) to help balance.
Step 9
If you want it more flavorful, stir in another teaspoon of garam masala, or if you want extra richness, a splash of coconut milk is nice.
Step 10
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