30-60 min6-8 servingscontributed

Garam Masala Spiced Chickpeas

By Pamela Ellgen

6-8 Servings

30-60 min

Easy

Recipe Details

Course: Side Dish

Difficulty: Easy

Prep Time: 5 min

Cook Time: 45 min

Total Time: 30-60 min

Cooking Technique: Pressure Cook

Cuisine: Indian

Diet: Gluten Free, Vegan

Yield: 6-8 Servings

Ingredients

2 tablespoons garam masala
1 teaspoon ground coriander
1 teaspoon paprika
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon sea salt
1/3 cup dried onions
1 teaspoon dried garlic
1/4 cup sundried tomatoes
3 cups dried chickpeas
6 cups vegetable broth

Indian spices permeate this fragrant dish. Don’t let the long ingredient list dissuade you from preparing this recipe; if you don’t already have the spices in your pantry, you can find them in the bulk spice bins of most health food stores. Jar size: 4 cups

INSTRUCTIONS

Layer the dry ingredients in the jar in the order listed.
Place all of the jarred ingredients into the Instant Pot. Add 6 cups of vegetable broth or water. Stir to mix. Cover with the lid and ensure the vent is in the “sealed” position. Pressure Cook on High for 45 minutes. Allow the steam pressure to release naturally for 30 minutes, then release any remaining pressure manually.

Notes

Tip: If the chickpeas are not fully cooked through, return the Instant Pot to simmer to continue cooking.

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About the chef

Pamela Ellgen

Food writer and cookbook author Pamela Ellgen has written twenty-eight cookbooks, including her latest, The I Love Trader Joe’s Snack Boards Cookbook, to be published by Ulysses Press in December 2023. Other books include The Gluten Free Cookbook for Families: Healthy Recipes in 30 Minutes or Less and bestselling The 5-Ingredient College Cookbook: Easy, Healthy Recipes for the Next Four Years & Beyond. She has also done collaborations with Instant Pot, Beyond Celiac, and Settlers of Catan. Her work has been featured in USA Today, HuffPost, TODAY, Healthline, Outside Magazine, Scary Mommy, and The Pioneer Woman. She has worked as a private chef and taught farm-to-table cooking classes in public schools. Born and raised in the Pacific Northwest, Pamela now lives in sunny Oceanside, California with her fiance and their three boys. She loves surfing, pasta, and wine.

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