Serves: 6
Chickpeas, also known as garbanzo beans, originate from the Middle East and are a staple in many regional dishes, including hummus. As a legume, they are packed with protein and fiber, making them a nutritious addition to various cuisines worldwide.
Ginger contains a natural compound called gingerol, which supports digestion by helping food move efficiently through the digestive system. It is also widely used for its anti-nausea and pain-relieving properties.
Did You Know?
Ground chickpeas have been used as a coffee substitute since the 18th century! Even today, some countries continue to enjoy this caffeine-free alternative, much like the mushroom coffee trend in the U.S.
In India, about 39% of adults follow a vegetarian diet, while 9% are vegan. Religious beliefs, cultural traditions, and the principle of non-violence influence dietary choices. Hindus avoid beef, as cows are considered sacred, while Muslims do not eat pork. Followers of Jainism refrain from consuming meat and even root vegetables to minimize harm to living beings. The Hindu principle of Ahimsa—non-violence and compassion for all—strongly aligns with vegetarianism.
Ingredients
|
3 Tbsp. oil |
½ tsp. Indian red chili powder |
Method of Preparation
1. Select the Sauté setting on the Instant Pot. Add oil, mustard seeds, and cumin seeds and cook for 30 seconds.
2. Add onion and cook, stirring frequently until onion starts to brown, about 6-7 minutes.
3. Add garlic, ginger, peppers, and bay leaves and stir until garlic is golden brown, about 1-2 minutes.
4. Add coriander, turmeric, Indian red chili powder, garam masala, and black pepper, and stir until fragrant, about 30 seconds.
5. Add salt, canned tomatoes, chickpeas, and vegetable broth or water. Stir well to combine. Select the Cancel setting.
6. Secure the Instant Pot lid and set the Pressure Release valve to
Sealing. Select Pressure Cook setting and set to high pressure for 8
minutes.
7. Once timer is up, allow Instant Pot to come to a natural pressure release. It should take about 10-15 minutes.
8. Open the pot and stir in lemon juice and cilantro and season to taste. Serve over Basmati rice.
Adapted from: https://rainbowplantlife.com/instant-pot-chana-masala/#wprmrecipe-container-5673
