Ingredients
– 1 cup dried chickpeas
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 tablespoon ginger, minced
– 400 g canned diced tomatoes
– 400 ml coconut milk
– 2 teaspoons curry powder
– 1 teaspoon cumin
– 1 tablespoon vegetable oil
– Salt, to taste
Method
1. Rinse the chickpeas and soak them in water overnight.
2. Turn on the Instant Pot and set it to the sauté function. Add vegetable oil, then sauté the onion, garlic, and ginger until softened.
3. Stir in curry powder and cumin, cooking for about 1 minute until fragrant.
4. Add the chickpeas, canned tomatoes, coconut milk, and salt to the pot. Stir everything together well.
5. Close the lid and set the pressure cooker to high for 35 minutes. After cooking, let the pressure release naturally for 10 minutes before opening the lid.
You may also be interested in the following websites:
GardenBix.com
recipebix.com
horselife.org
beekeepingworld.online
