Chickpeas Curry in Pressure Cooker

chickpeas curry is an awesome Kurma to go with any Roti or Pulao. We prepare the curry by dry roasting the coconut and other spices.

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Indian Style quick chickpea curry is common in my house. It is very easy to prepare as the only thing to remember is to soak the beans. Chickpea curry involves very less effort as the entire process is carried out in a pressure cooker. It is one of the easy curried chickpeas recipes. It is beginner friendly too.

Jump to:

• Why you will love this recipe?
• Ingredients
• FAQ's
• How to cook Chickpeas in Instant Pot?
• How to make chickpea curry
• Tips & Variations
• Serving Suggestions
• Storing Suggestions
• Similar Recipes
• 📖 Recipe

Flavors of coconut blend with chickpeas and Indian spices and give a wonderful taste to this gravy. It tastes heavenly

Why you will love this recipe?

• This is an easy one pot beginner friendly curry.
• It goes well with Rice, Flatbreads, and many more.
• It is Vegan and Glutenfree.
• 20 mins one pot dish.

Ingredients

Chickpeas or Garbanzo beans - I am using dried beans, hence I soaked them overnight and cooked them in a Pressure Cooker.

Onion- Use finely chopped red onion.

Tomato - I am using fresh tomatoes you may also use diced tomatoes.

Spice powders - I am using the basic Indian spice powders. They add a nice taste to the curry.

Coconut - Use freshly grated coconut or frozen coconut.

Oil - I prefer using groundnut oil for cooking. This is highly recommended and enhances the flavor quotient. You may use any oil for the tempering as you prefer.

Tadka - The tempering added gives a wonderful aroma to the curry. It enhances the taste and hence do not skip.

FAQ's

Can we make the chickpeas curry in Instant Pot?

You can easily do the same curry in Instant Pot. Follow the same instructions as how we cook in the Instant Pot. After closing the Instant Pot with the spice powders and garbanzo beans. Set 20 mins in high pressure and do a natural pressure release. Once you open the IP add the coconut paste and continue cooking in saute mode for another 5-7 mins and then finally add a tadka.

How to cook Chickpeas in Instant Pot?

These instant pot garbanzo beans are soft buttery and melt in the mouth. So easy to cook. All it needs is some soaking time and cooking time.

You can set manual cook time or use the preset timer as well. They require around 6 hours of soaking time and 20 mins of active cooking at high pressure followed by a natural pressure release. Drain the excess water and the chickpeas are now cooked to perfection.

Instant Pot Chickpeas are ready to add to any curry, hummus, or salad. You may also freeze them with the date noted on a ziplock bag.

How to make chickpea curry

Soak the Chickpeas:

Rinse the dried chickpeas thoroughly and soak them in enough water to cover them overnight or for at least 8 hours. Drain and rinse before using.

Pressure Cook Chickpeas

Take the soaked chickpeas in a pressure cooker.

Add chopped tomato , onion ,Curry leaves and Water.

Close the pressure cooker and cook for about 4-5 whistles or till the chick peas or cooked. Wait till the pressure get released all by itself and then open the pressure cooker.

Add Aromatics

Next add the spice powders to the cooked chickpeas. Add Chili powder ,coriander powder ,Salt and Turmeric powder along with the cooked chickpeas.

Prepare Coconut Paste

In a blender add coconut, cumin and curry leaves along with little water.

Blend everything to a fine puree.

Simmer and Adjust Seasoning:

Now add the ground coconut paste into the pressure cooker and mix well.

If required some water and adjust the gravy consistency. Cook in a low flame until the curry thickens and switch off.

Prepare Tadka

In a tadka pan heat oil. Once its hot add mustard let it splutter. And then add Cumin , Dry red chili and curry leaves. Switch off the stove.

Add the prepared tadka to the chickpea curry and combine.

Finally garnish with coriander leaves and serve

Tips & Variations

• If you forget to soak your chickpeas, you can also soak them in hot water for about 3 hours and proceed.
• You may use fresh or frozen coconut.
• If using canned chickpeas you can skip the soaking part. PRessure cook in a medium flame for 2 whistles along with the spice powders and proceed.
• All the spice powders used in the curry as easily available in any Indian grocery store or Asian store.
• You may use the water that is reserved after soaking the chickpeas to knead chapati or any flatbread. It is nutritious and hence I avoid discarding them.
• It is an easy one pot chickpeas curry. Perfect for the busy work day.

Serving Suggestions

Chickpeas curry goes well with roti, puri, Idly, Dosa, Appam, and Idiyappam. Tastes equally good with all.

Storing Suggestions

Stays good in the fridge for up to 4 days. You may reheat them on the stovetop or microwave and serve along.

Similar Recipes

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📖 Recipe

Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.