Description
A quick and comforting vegan chickpea masala recipe made in the Instant Pot, rich in spices and flavor.
Ingredients
Scale
- 3 (15-ounce) cans of chickpeas OR 12 ounces (1 1/2 cups) dried chickpeas
- 3 tablespoons coconut oil or neutral cooking oil
- 2 teaspoons black mustard seeds
- 1 1/2 teaspoons cumin seeds
- 2 medium onions, finely diced
- 4 cloves garlic, minced
- 1 1/2 tablespoons freshly minced or grated ginger
- 1–2 serrano peppers, minced (adjust based on your spice preference)
- 3 bay leaves
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1/2 – 1 teaspoon Indian red chili powder (to taste)
- 1 tablespoon garam masala
- 1/2 teaspoon black pepper
- 1 1/2 teaspoons kosher salt
- 1/2 of a 28-ounce can whole peeled tomatoes, crushed
- 1 1/2 cups vegetable broth or water
- 1 1/2 tablespoons fresh lemon juice
- 1 cup fresh cilantro leaves, roughly chopped
- For serving: Basmati rice and/or Indian flatbread
Instructions
- If using dried chickpeas, soak them in cold water overnight. Drain and rinse well before using. For canned chickpeas, simply open, drain, and rinse them under cold water.
- On your Instant Pot, select the Sauté setting and add the coconut oil. Once shimmering, toss in the mustard and cumin seeds. Sauté for about 30 seconds until they begin to pop and release their aroma.
- Add the finely diced onions to the pot. Stir and sauté them for about 6-7 minutes until they become caramelized and golden brown.
- Toss in the minced garlic, ginger, serrano peppers, and bay leaves. Stir continuously for about 1-2 minutes until the garlic is golden but not burned.
- Add ground spices: coriander, turmeric, and the chili powder. Stir for about 30 seconds, allowing the spices to bloom. If it starts to stick, add a splash of water to prevent burning.
- Stir in the salt, crushed tomatoes, chickpeas, and vegetable broth. Mix well! Cancel the Sauté function.
- Seal the lid of the Instant Pot, ensuring the Pressure Release valve is set to Sealing. Select Pressure Cook on high for 8 minutes (for canned) or 35 minutes (for soaked dried chickpeas).
- After cooking, allow it to naturally release for about 10-15 minutes. Once the pin drops, carefully release any remaining pressure.
- If your masala is too thin, you can simmer on Sauté for a few minutes to thicken it. Stir in fresh lemon juice and chopped cilantro and adjust seasoning to taste.
- Enjoy your delicious Vegan Instant Pot Chickpea Masala over a bed of fluffy basmati rice or with warm Indian flatbread.
Notes
Opt for high-quality spices for the best flavor. Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg
Keywords: vegan, chickpea masala, instant pot, Indian curry, comfort food, quick meal, healthy recipe
