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Creamy Chickpea Curry

Creamy Chickpea Curry

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Prep Time 12 hours
Servings: 6
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Dried Chickpeas or 4 cans of chickpeas
  • 1 cup Onion, chopped
  • 14.5 oz Crushed tomatoes or diced tomatoes, puréed
  • 1 Tbsp Chili Powder Blend or taco seasoning
  • 1 tsp Curry Powder
  • 1 tsp Garam Masala
  • 1 tsp Garlic Powder
  • 1/2 tsp Cumin
  • 1/2 tsp Coriander
  • 1/2 tsp Turmeric
  • 1/2 tsp Black Pepper
  • 1.5 tsp salt
  • 3 cups water
  • 1/2 cup Coconut milk or yogurt, or half-and-half
  • 1/2 cup Chopped cilantro optional
  • 2 cups Basmati Rice

Equipment

  • Instant Pot

Method
 

  1. Rinse and soak chickpeas overnight in a large bowl.
  2. Drain and rinse chickpeas the next day.
  3. Cook rice according to package directions.
  4. If using canned chickpeas, you can sauté the onion until translucent.
  5. Add chickpeas, onions, tomatoes, spices, salt, pepper, and water to the Instant Pot.
  6. Use the manual pressure cooker setting and cook on high for 30 minutes.
  7. Release pressure naturally
  8. Stir in chopped cilantro and coconut cream.
  9. Serve over rice and enjoy!

Notes

If you don't have a pressure cooker, you can sauté the onions in a stockpot, add the remaining ingredients, and cook on the stovetop for about 20 minutes, uncovered.  You can also slow-cook this recipe for about 3 hours on high.  Reduce the amount of water to one cup and add more as needed.