Ingredients
- 2 tbsp oil
- 1 onion diced
- 2 cloves garlic minced or 1 tsp garlic paste
- 1 tsp ginger paste
- 1 med tomato diced
- 1 tsp coriander powder
- 1 tsp salt
- 1 tsp paprika
- 1/4 tsp turmeric
- 1/2 tsp red chili powder (adjust to taste)
- 2 cans chickpeas drained and washed
- 1/2 cup water
- 1/2 cup coconut cream (canned milk)
- 2 tbsp fresh chopped cilantro for garnish (optional)
Method
- Turn IP on saute mode and add oil. Once the oil is hot, add in diced onion, ginger and garlic pastes and cook until onions are slightly soft.
- Now add diced tomato, salt and all the powdered spices. Mix well again.
- Add in washed and drained chickpeas and 1/2 cup water. Stir well.
- Close the lid and turn knob on seal and pressure cook on high for 5 minutes. Let natural release for 5 minutes then quick release any remaining pressure by turning knob to vent position.
- Gently open the lid and stir the mixture well. Add in coconut milk and mix again.
- Garnish with cilantro and serve with rice, quinoa or french bread. Enjoy!