Chickpea Curry

By: Mane Hernandez

Chickpea Curry
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
(700 ml) water, 4 servings, cilantro as garnish, curry powder, diced, green pepper, instant pot, jar coconut milk, legumes, olive oil, pressure cook, red bell pepper diced, red onion diced, salt and pepper to taste, soaked overnight, tomatoes diced

serving icon Servings
4 Servings
Ingredients
  • 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
Instructions
  • 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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