A spicy and flavorful chickpea curry that is easy to make in the Instant Pot and tastes even better with air-fried chickpeas. Great for a quick and filling meal!

Ingredients: 1 cup dried chickpeas, soaked overnight. 1 large onion, finely chopped. 2 tomatoes, finely chopped. 3 cloves garlic, minced. 1-inch piece of ginger, minced. 2 green chilies, slit. 1 teaspoon cumin seeds. 1 teaspoon coriander powder. 1/2 teaspoon turmeric powder. 1 teaspoon garam masala. 1/2 teaspoon red chili powder adjust to taste. 1 teaspoon salt adjust to taste. 2 tablespoons oil. 1 teaspoon dried fenugreek leaves kasuri methi. Fresh cilantro leaves for garnish. Lemon wedges for serving.

Instructions: Start by rinsing the soaked chickpeas and setting them aside. Turn on the air fryer to preheat at 350F 175C for 5 minutes. In a mixing bowl, toss the rinsed chickpeas with 1 tablespoon of oil and a pinch of salt. Place the chickpeas in the preheated air fryer basket and cook for 15-20 minutes or until they turn crispy, shaking the basket halfway through. Set aside. In the Instant Pot, select the 'Saut' function and add the remaining oil. Add the cumin seeds and let them splutter. Then, add the finely chopped onions and saut until they turn golden brown. Add the minced garlic, ginger, and green chilies. Saut for another 2 minutes. Stir in the chopped tomatoes, coriander powder, turmeric powder, red chili powder, and salt. Cook until the tomatoes turn soft and the oil begins to separate. Add the air-fried chickpeas to the Instant Pot and mix well with the tomato-onion masala. Close the Instant Pot lid and set it to 'Pressure Cook' on high for 8 minutes. Allow natural pressure release for 10 minutes, then manually release any remaining pressure. Open the lid, add garam masala and dried fenugreek leaves, and stir well. Serve hot, garnished with fresh cilantro leaves and lemon wedges. Enjoy your delicious Instant Pot Chana Masala Chole!

Prep Time: 20 minutes

Cook Time: 30 minutes

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Indian-style chickpeas are cooked in a fragrant tomato-based sauce to make this Easy Vegan Chana Masala, a tasty and filling dish. Great for a quick dinner during the week!

Ingredients: 2 cans chickpeas, drained and rinsed. 1 onion, finely chopped. 3 cloves garlic, minced. 1-inch piece ginger, grated. 1 can diced tomatoes. 1 tablespoon olive oil. 1 tablespoon garam masala. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1/2 teaspoon turmeric powder. 1/4 teaspoon cayenne pepper optional. Salt, to taste. Fresh cilantro leaves, for garnish.

Instructions: In a big pan, heat the olive oil over medium-low heat. For about 5 minutes, or until the onions are clear, add the chopped onions. Put in the grated ginger and minced garlic. Saut for two more minutes. Add the ground coriander, cumin, turmeric powder, and cayenne pepper if using. Mix well and cook for one minute until the spices smell good. After you add the diced tomatoes, cook for 5 minutes while stirring every now and then. After you add the chickpeas, cook for another 10 minutes to let the flavors blend. Add salt to your liking. Before serving, sprinkle with fresh cilantro leaves. Hot rice or naan should go with it.

Prep Time: 10 minutes

Cook Time: 20 minutes

Chana Masala – Spicy & Flavorful Chickpea Curry