Our Family Recipes

4 to 6 Servings

Ingredients

• 2 Tbsp neutral oil
• 1 and 1/2 tsp cumin seeds
• 2 tsp black or brown mustard seeds

• 2 medium onions, chopped

• 2 Tbsp or 6 cloves garlic, minced
• 2 Tbsp or 2 inches ginger, minced

• 1 Tbsp ground coriander
• 1/2 tsp cayenne pepper
• 1 Tbsp garam masala
• 1 and 1/2 tsp amchur powder
• 1 tsp turmeric
• 1/2 tsp pepper

• 1 and 1/2 cups vegetable broth
• 14.5 oz can diced tomatoes
• 30 oz can chickpeas, drained and rinsed
• 1 and 1/2 tsp sea salt

Instructions

1. Select Sauté on the pressure cooker and add the oil. When hot add the cumin seeds and mustard seeds and cook for 1 to 2 minutes.
2. Add the onion and cook for 5 to 6 minutes. Then add the garlic and ginger and cook for 1 to 2 minutes.
3. Add the coriander, cayenne, garam masala, amchur powder, turmeric, and pepper and cook for 30 seconds.
4. Select Cancel and add the broth, tomatoes, chickpeas, and salt and stir well to combine.
5. Pressure cook on high for 8 minutes with canned and 35 minutes for dried chickpeas. Natural release.
6. Pairs well with Basmati rice and/or Naan.