Chickpea Curry


  • 2 cups chickpeas soaked overnight
  • 1 red onion diced
  • 2 tomatoes diced
  • 1 green pepper, diced
  • 1 red bell pepper diced
  • 1 jar coconut milk
  • 1½ pt (700 ml) water
  • 1 tbsp olive oil
  • 2 tbsp curry powder
  • salt and pepper to taste
  • Fresh cilantro as garnish
  • On the Instant Pot® control panel., press Saute and set time to 10 Minutes. Once it is hot, add olive oil, peppers, onion, and tomato. Stir occasionally. Press Cancel.
  • Add the chickpeas, coconut milk, water, curry, salt, and pepper to the bowl. Stir.
  • Close and lock the lid, making sure the steam release handle is turned to Sealing. On the Instant Pot® control panel., press Pressure Cook and set time to 20 Minutes.
  • While it is cooking, finely chop the cilantro. Once the time has elapsed, release all the steam manually by placing the handle in the venting position. Serve in a bowl, topped with fresh cilantro.
  • Serving it with basmati rice makes the dish tastier and more balanced.
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