- 2 cups dried chickpeas, soaked overnight
- 2 tablespoons oil of choice
- 1 onion, diced
- 3 teaspoons minced garlic
- 1 teaspoon minced ginger
- 1 ½ teaspoons garam masala
- 1 teaspoon coriander powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon turmeric
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne, adjust to taste
- ¼ teaspoon ground cumin
- 1 (15 ounce) can tomato sauce
- 1 ½ cups water
- 1 green bell pepper, chopped into large pieces
- ½ cup (unsweetened) cream from the top of a can of full-fat coconut milk
- Pinch of dried fenugreek leaves (kasoori methi)
- Cilantro, garnish
- Soak the chickpeas in cold water overnight. Drain, rinse and set aside.
- Press the sauté button. Add the oil and allow it to heat it up for a minute. Add the onion and stir-fry for 6-7 minutes, or until the onion begins to brown.
- Add the garlic, ginger and spices stir, then add the chickpeas, tomato sauce and water.
- Secure the lid, close the pressure valve and cook for 35 minutes at high pressure.
- Naturally release pressure.
- Add the bell pepper, cream and fenugreek leaves to the pot and mix well.
- Garnish with cilantro and serve.
- If you are not vegan, then feel free to use ghee instead of oil and heavy cream instead of coconut milk!
- Did you forget to soak the dried chickpeas overnight? You can easily do a quick soak by covering the dried chickpeas with an inch of water and pressure cooking them for 10 minutes with a natural release. Then dump out the water, rinse the chickpeas well and follow the directions for butter chickpeas from there.