Channa Masala (Indian Chickpeas)


  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 heaping tsp garam masala
  • 1 cup chickpeas unsoaked
  • ½ zucchini diced
  • 1 ½ cups water
  • Corn tortillas
  • 1 tbsp plain yogurt
  • Insert the stainless steel inner pot inside the Instant Pot®. Add oil, salt, and garam masala. Press Saute. Set time to 3 Minutes. Add chickpeas and zucchini, then stir.
  • Add the water. Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 38 Minutes.
  • Once done, press the pressure release button to release all the air.
  • Open pot lid. Serve in a bowl. Accompany with corn fajitas and add 1 tsp of plain yogurt.
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