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Junita Cullum

Chickpea Masala

5 from 1 vote
A delicious creamy chickpea dish with mild spices
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method

Ingredients
  

  • 3 garlic cloves finely diced
  • 1 tbsp fresh ginger minced
  • 1 tbsp coconut oil
  • 1 tbsp tikka masala spice blend
  • 1 15 oz can diced tomatoes
  • 1 15 oz can full fat coconut milk
  • 1 large carrot chopped
  • 3 cups cooked chickpeas
  • cilantro for serving
  • 4 lime wedges for serving

Equipment

  • Instapot

Method
 

  1. Turn your instapot to saute mode. Saute the garlic, ginger and carrot in the coconut oil for 5 minutes. The garlic should be starting to brown.
  2. Stir in the tikka masala spice blend. Stir until spices are toasted, 1 minute.
  3. Pour in the tomatoes, coconut milk and chickpeas. Now, using the pressure cook mode on the instapot, set it to 6 minutes and cook. Using the quick release method, remove the lid and stir in salt to taste.
  4. Serve over cali rice and top with cilantro and fresh squeezed lime.