Garam Masala Spiced Chickpeas
By :Meals in a Jar Cookbook by Pamela Ellgen
Print Recipe
Indian spices permeate this fragrant dish. Don’t let the long ingredient list dissuade you from preparing this recipe; if you don’t already have the spices in your pantry, you can find them in the bulk spice bins of most health food stores. Jar size: 4 cups
Votes: 1
Rating: 4
Rate this recipe!
Course Side Dish
Cuisine Indian
Difficulty Easy
Browse Category Soups, Stews & Broths, Vegan & Vegetarian
Duration 30-60 min
Diet Gluten Free, Vegan
Cooking Technique Pressure Cook
Main Ingredient Chickpeas, Coriander, Cumin, Garam Masala, Garlic, Onion, Paprika, Sundried Tomatoes, Turmeric, Vegetable Broth, Water
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
Course Side Dish
Cuisine Indian
Difficulty Easy
Browse Category Soups, Stews & Broths, Vegan & Vegetarian
Duration 30-60 min
Diet Gluten Free, Vegan
Cooking Technique Pressure Cook
Main Ingredient Chickpeas, Coriander, Cumin, Garam Masala, Garlic, Onion, Paprika, Sundried Tomatoes, Turmeric, Vegetable Broth, Water
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
Votes: 1
Rating: 4
Rate this recipe!
Instructions
Preparation:
  1. Layer the dry ingredients in the jar in the order listed.
To Cook:
  1. 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.

You might also like
Strawberry Rhubarb Crumble
instant pot bacon ranch chicken sandwiches, instant pot chicken, instant pot sandwich Bacon Ranch Chicken Sandwiches
instant pot queso dip Not Really Chili’s Queso Dip
instant pot soup Apple Butternut Squash Soup
instant pot fried rice, instant pot vegetable fried rice, instant pot rice, instant pot, instant pot vegan recipes Vegetable Fried Rice
Oil Free Refried Beans
instant pot recipe, instant pot chili recipe, chili recipe, instant pot dinner recipe Cincinnati Chili Mac
Lemon Pudding Cookie Bites
3 replies
  1. Jane Sawman
    Jane Sawman says:

    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.

  2. Deb
    Deb says:

    Garam masalA Recipe

    1 tablespoon ground cumin
    1 ½ teaspoons ground coriander
    1 ½ teaspoons ground cardamom
    1 ½ teaspoons ground black pepper
    1 teaspoon ground cinnamon
    ½ teaspoon ground cloves
    ½ teaspoon ground nutmeg

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *