Garam Masala Spiced Chickpeas

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

Cuisine

Indian

Course

Side Dish

Difficulty

Easy

Duration

30-60 min

Diet

Gluten Free, Vegan

Cooking Technique

Pressure Cook

Keywords

30-60 min, 6-8 servings, contributed, cook 45 min, dried chickpeas, dried garlic, dried onions, easy, garam masala, gluten free, ground coriander, ground cumin, ground turmeric, indian, Pamela Ellgen, paprika, prep 5 min, pressure cook, sea salt, side dish, sundried tomatoes, vegan, vegetable broth

Prep Time

5 min

Cook Time

45 min

Servings

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

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