Ingredients

• 2 cups dry chickpeas (or two cans)
• Salt
• 1/4 cup olive oil
• 1 tsp cumin seeds
• 1 medium (~220-260 g) yellow onion, finely chopped
• 5 (~1 tbsp) garlic cloves, minced
• 1 tbsp ginger, minced
• 1 Serrano pepper, minced
• 1 tsp cumin powder
• 1 tsp paprika powder
• 1/2 tsp turmeric powder
• 1/2 tsp curry powder
• 1/4 tsp red chili powder
• Salt & pepper
• 2-3 tomatoes, finely chopped
• Cooked chickpeas
• 1 cup water
• 1 cup chicken stock
• 2 tsp garam masala
• 2 Tbsp lemon juice
• Cilantro leaves

Steps

1. Add 2 cups of dry chickpeas to the instant pot. Skip to step 4 if using canned chickpeas.
2. Add water 1/2 to 1in. above chickpeas. Add some salt.
3. Pressure cook high 40-45 min.
4. Heat oil in a medium pot. Add the cumin seeds and onion. Sauté for 7-8 minutes, until the edges just start to brown.
5. Add the garlic, ginger, and green chili pepper and sauté for another 2-3 minutes.
6. Deglaze the pan with a tablespoon of water, and add all the powdered spices. Stir to roast the spices.
7. Add the tomatoes, salt and pepper. Continue to sauté for another 2-3 minutes.
8. Mix in the strained chickpeas, water and chicken stock.
9. Bring to a boil, then reduce heat and simmer, stirring often, until reduced sufficiently.
10. Use a spatula to slightly crush the chickpeas.
11. Turn off the heat and add the garam masala, lemon juice, and cilantro leaves.