This is a no oil version of the Indian classic Chana masala.
- Instant Pot or Similar
- 1 cup dry garbanzo beans (chickpeas) can substitute canned if needed
- 1.5 cups water plus more for soaking garbanzos
- 1 tsp cumin seeds whole
- 1 onion finely diced
- 1 tsp ginger grated, or use ginger paste
- 2 cloves garlic minced
- 1 tbsp ground coriander
- 2 tsp Spanish paprika to taste or other chili powder
- 1/4 tsp turmeric
- 1 can crushed tomatoes 8 oz
- 1/4 tsp garam masala
- Soak the garbanzos in 6 cups warm water for 4 hours or overnight. You can skip this step, but you will need about 10 minutes more time to cook, plus an extra cup of water.
- Use the saute setting on your instant pot and add a bit of water (or oil if not going oil-free). Put in the coriander seeds and cook until fragrant, about 1 minute.
- Then add onion and cook until translucent. You may need to add a bit of water to keep from burning.
- Add the ginger, and garlic and saute for about 1 more minute. Don't burn the garlic!
- Add the coriander, paprika, turmeric, and garbanzos with 1.5 cups water. Stir well.
- Cancel the saute setting on the instant pot and set the manual time for 35 minutes.
- Use natural release and stir in tomatoes and garam masala. You can top with cilantro or nothing at all.
This is mild. I would add cayenne or other hot chili powder if you like it spicy. I usually make this for a big crowd and triple or quadruple the recipe. It keeps well (not really, it’s usually gone in a day or two at the most 🙂 If you use canned garbanzos, drain them (save the aquafaba if desired). They will probably have a different texture, but they will still be good. I don’t use salt, but you can. Also, if going no salt, get no salt tomatoes etc.