February 07, 2021 1 Comment
This recipe is adapted for the Instant Pot from my first book, The Indian Slow Cooker, on page 66. I originally saw this recipe in fellow cookbook author Raghavan Iyer's book 660 Curries and modified it for the slow cooker. I am still confirming the total cook time. I would suggest following the instructions below and if the chickpeas are still not soft, just add another 5 minutes to cooking and let me know by posting a comment. Hopefully, I'll have that locked in in the next day or so when I remake it. Otherwise not only delicious - addictive!
Pressure Cooker Size: 3Q or larger
Warm Up: 19 minutes
Cook: 30 minutes
Cool Down: Natural release
TOTAL: 59 minutes plus natural release time
Makes: 7 cups
Here's a quick video from start to finish on how to dry roast your spices. Start incorporating this technique into your cooking so that you can extract even more use out of the spices that you already have. If you love this video, there are more on my YouTube channel.
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Catherine Donaldson
February 22, 2021
This was super easy, plus I had everything on hand so just went for it as soon as I saw the recipe. Everything was cooked in the 30 minutes (plus natural release)… I love how creamy the chickpeas got. I left out the serranos and dialed back on the cayenne for my toddler, who inhaled it! The whole family is in the clean plate club tonight and there is plenty left over.