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Vanilla-Scented Rice Pudding
Garam Masala Spiced Chickpeas
| By : |
| Prep Time | 5 minutes |
| Cook Time | 45 minutes |
| Servings |
6-8 Servings
|
Ingredients
Dry Ingredients
- 2 tablespoons garam masala
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon sea salt
- 1/3 cup dried onions
- 1 teaspoon dried garlic
- 1/4 cup sundried tomatoes
- 3 cups dried chickpeas
For Cooking and Serving
- 6 cups vegetable broth or water
Ingredients
Dry Ingredients
For Cooking and Serving
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Instructions
Preparation:
- Layer the dry ingredients in the jar in the order listed.
To Cook:
- Place all of the jarred ingredients into the Instant Pot. Add
6 cups of vegetable broth or water. Stir to mix. Cover with the lid and ensure the vent is in the “sealed” position. Pressure Cook on High for 45 minutes. Allow the steam pressure to release naturally for 30 minutes, then release any remaining pressure manually.
Recipe Notes
Tip: If the chickpeas are not fully cooked through, return the Instant Pot to simmer to continue cooking.
Pamela Ellgen is a food blogger at Surfgirleats.com and cookbook author of Mastering Meal Prep, Sheet Pan Ketogenic, Cast Iron Paleo, and Soup & Comfort. Her work has been featured in Outside Magazine, TODAY food, Healthline, Huffington Post, Edible Phoenix, and The Portland Tribune. When she’s not in the kitchen, Pamela enjoys surfing, practicing yoga, and playing with her kids. She lives in California with her husband and two children.
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I had read in a email about making Indian Butter Chicken that one can make one’s own Garam Masala but I cannot find it anywhere. Where would I find how to blend my own. Thank you. I have the Cookbook with the Indian Butter Chicken recipe but need to blend the Garam Masala.