Garam Masala Spiced Chickpeas

By: Meals in a Jar Cookbook by Pamela Ellgen

Garam Masala Spiced Chickpeas
cuisine icon Cuisine
Indian
cuisine icon Course
Side Dish
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Diet
Gluten Free, Vegan
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Notes
["Tip: If the chickpeas are not fully cooked through, return the Instant Pot to simmer to continue cooking. "]
cuisine icon 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, paprika, prep 5 min, pressure cook, sea salt, side dish, sundried tomatoes, vegan, vegetable broth

prep icon Prep Time
5 min
cook icon Cook Time
45 min

serving icon 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.
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