Vegan Chickpea Curry in Pressure Cooker

Made from scratch, world's simplest and healthy Chickpea Curry prepared with easy to find Indian spices and humble tomato-onion masala.

Starting Monday with a healthy and delicious Chickpea Curry, made with dried chickpeas (pre-soaked) cooked in Indian spices and tomatoes-onion gravy.

Creamy without the creams or nut milks.. this everyday chickpea curry is vegan, gluten free, dairy free and yet loaded with lots of flavor. It is also very quick to put together. Thanks to my trusty pressure cooker, this chickpea curry fly from kitchen to dinner table in about 30 minutes. 

Usually I see when we think chickpea curry vegan.. we think coconut milk or some nut milk in place of yogurt. Don't you think the same? This curry is vegan but little different. Different in way that it does not need milks or yogurt or nut milks for creamy texture. This curry gets creamy texture from chickpeas itself which is an Indian kitchen's old school hack (check in recipe instructions). 

I felt after Christmas festivities and cookies, a healthy dinner will make perfect sense. It does not have to be a smoothie because it is cold winter days. So something warm and spiced yet lean will be perfect. What do you...

Total Time: Prep Time: Cook Time:
Difficulty: Easy
Yields: 4 Servings Serves: 4
Notes: No. of servings depends on serving size.

Ingredients

    Chickpea Curry

  • 1.5 Cup Chickpeas (dried, rinsed and soaked for 8 hours with 1/2 tsp salt)
  • 1 Cup Tomatoes (8 ounce can of pureed tomatoes, or 3 medium ripe roma, grated)
  • 1/2 Cup Red Onion (grated)
  • 2 tbsp Canola Oil (or olive oil)
  • 2 Garlic (cloves, grated)
  • 1/2 tsp Chili Powder (or more, adjust per taste)
  • 1/2 tsp Garam Masala
  • 1/2 tsp Turmeric (Use only if curry powder mix does not have turmeric)
  • 1 tbsp Curry Powder
  • 2 Bay Leaf
  • 1-2 tbsp Lemon (juice)
  • Salt and Black Pepper (to taste)
  • 2-3 tbsp Cilantro (for garnish)
  • Serving Suggestions

  • Rice (or quinoa, cooked)

Directions

  • 1. Rinse pre soaked chickpeas under running water and set aside.
  • 2. In pressure cooker pot or a saute pan, heat 2 tbsp oil. grated onion and garlic, then saute until onion are slight brown at ends.
  • 3. Add pureed tomatoes with 1/2 tsp salt and cook on medium heat until oil separates (4-5 minutes) Then add all the spices with bay leaf and saute for 30 seconds.
  • 4. Add rinsed chickpeas to pressure cooker pot with 1.5 cup of water.
  • 5. Transfer the sauted onion and tomato masala to pot with 1/4 teaspoon of salt. Close the pressure cooker lid. Bring to full pressure on high heat. (or for first whistle if cooker has whistle indicator.) Then lower the heat and cook for 10 minutes (or 6-8 whistles.) Once done, leave aside to auto release the pressure and open the lid.
    Additional Notes:
    Instant Pot - Close lid of instant pot cooker. Set it to Pressure Cook. Set time as instructed in manual for raw beans/chickpeas. Once time is up, quick release pressure and leave lid covered for 5-10 minutes. Or let auto release pressure in 10 minutes.
  • 6. Discard bay leaf. Remove 1 cup cooked chickpeas from pot, puree in food processor and return back to pot. Cook chickpeas for 5 more minute or until gravy thickens a bit. Add fresh chopped cilantro and lemon juice. Taste and adjust salt/black pepper. Serve with rice or bread of choice and enjoy!

Savita's Notes:

Instant Pot - Close lid of instant pot cooker. Set it to Pressure Cook. Set time as instructed in manual for raw beans/chickpeas. Once time is up, quick release pressure and leave lid covered for 5-10 minutes. Or let auto release pressure in 10 minutes.

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17 comment(s)

Savita, I made a double batch of this tonight and its fantastic! Historically I'm not the biggest fan of garbanzo beans because of the texture, but this is great. Yum. Will definitely make again. Oh and 30 minutes in the Instant Pot on the bean setting with manual pressure release is spot on.
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