Name: Garam Masala Spiced Chickpeas
Prep time: 5 min
Cook time: 45 min
Yield: 6-8 Servings
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; 6 cups vegetable broth (or water)

Garam Masala Spiced Chickpeas

By :Meals in a Jar Cookbook by Pamela Ellgen

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

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

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.

Meals in a Jar Cookbook by Pamela Ellgen

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.