1 -2jalapenos, minced(remove the seeds and core if you don’t want to too spicy)
3– 4 cloves garlic, minced
1 ½ inch piece ginger,minced (2 Tbsp.)
2 tsp. ground coriander
1 tsp. ground cumin
1 tsp. turmeric
¼ tsp. cayenne pepper
4 large tomatoes diced (about 4 cups)
3 cups of water
Salt and pepper to taste
Suggested garnishes – lemon wedges or fresh chopped cilantro
To soak the chickpeas, add them to a bow,l and cover them with about twice the water. Soak them overnight or do a quick soak by covering them with boiling water and soaking them for 2 hours.
Set the Instant Pot to SAUTE and add the onions and jalapenos. Cook them for about 5 minutes until they are soft.
Mix in the garlic and ginger, then add the spices. Stir so that the ingredients are covered with spices.
Add the tomatoes, drained chickpeas, and 3 cups of water. Fit the lid onto the Instant Pot. Set the steam release to SEAL, then set the Instant Pot on HIGH PRESSURE for 35 minutes. Click off the warming button.
When the timer goes off, you can release the steam release handle immediately or allow the steam to release naturally for 10 minutes, then carefully open the steam release handle.
Remove the lid, give the chana masala a stir, and serve over rice or in bowls. Garnish with lime wedges and/or chopped cilantro.
If you forget to soak the chickpeas, add 10 minutes of cooking on High Pressure. You’ll need to check the chickpeas after the pressure has been released to be sure they are cooked through.
To make this recipe on the stovetop, follow the directions as written. After adding the water, bring the pot to a boil. Reduce to a slow simmer, cover the pot and cook the chickpeas for an hour. You will need to check them periodically might take more water for the chickpeas to cook.
If you use canned chickpeas, reduce the Pressure cook time in the Instant Pot to 10 minutes. You need 5 cups of chickpeas (3 cans).