INDIAN CHICKPEA CURRY | VEGAN | INSTANT POT | FOOD WITHOUT BORDERS | EP 63

chickpeas

🥗Healthier: black beans

💰Cheaper: canned chickpeas

Canned chickpeas save time and money.

ginger

🥗Healthier: turmeric

💰Cheaper: ground ginger

Ground ginger is more accessible.

garam masala

🥗Healthier: curry powder

💰Cheaper: homemade spice blend

Homemade blends can be cost-effective.

cilantro

🥗Healthier: parsley

💰Cheaper: spinach

Spinach adds color and nutrition.

Soak chickpeas in water overnight.

Add soaked chickpeas to the instant pot.

Add coriander powder, ground cumin, turmeric, chili flakes, and garam masala to the pot.

Add ginger and garlic paste and tamarind concentrate (optional).

Add chopped tomatoes and salt to the pot.

Pour in water and stir the mixture.

Close the instant pot and set it to the bean chili setting for 30 minutes.

After cooking, carefully open the instant pot and check the consistency of the gravy.

Use the back of a spatula to mash some chickpeas to thicken the gravy.

Activate the sauté feature to evaporate excess liquid for desired consistency.

Add chopped green onion on top before serving (optional).

Taste and adjust salt if necessary, and serve with sourdough bread.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary