Instant Pot Chana Masala-Style Chickpeas

Instant Pot Chana Masala-Style Chickpeas

Try making a super easy Indian food recipe at home with this mild Instant Pot Chana Masala. It's easy to make, freezes beautifully, and packs extra veggies tucked right into the sauce. (This will likely make enough for two meals—I like to freeze the second half for a future week.)

Course Dinner

Cuisine Indian

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 370kcal

Author Amy Palanjian

Equipment

Ingredients

14.5 ounce can crushed tomatoes
1 cup water
4 cups peeled and diced sweet potato
2 cloves garlic (peeled and smashed)
2 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon garam masala
1/2 tsp ground ginger
½ teaspoon salt
3 14.5 ounce cans chickpeas (rinsed and drained)
1 cup light canned coconut milk
2 cups fully cooked rice
Plain greek yogurt, pita or naan, and diced cucumber, optional for serving

US Customary - Metric

Instructions

Add the crushed tomatoes, water, sweet potato, garlic, cumin, turmeric, garam masala, ginger, and salt to the Instant Pot. Stir.
Seal and cook on high pressure for 10 minutes. Let naturally release for 5 minutes, then quick release to open.
Add the coconut milk and puree with an immersion blender.
Stir in the chickpeas.
Serve over rice with yogurt, cucumbers, and/or naan or pita as desired

Notes

Store leftovers in an airtight container in the fridge for 3-5 days.
Freeze extras, once cooled, in a freezer container for a future meal. Use within three months.
Use fresh sweet potato or frozen diced sweet potato.
Omit the garam masala if you don't happen to have it.
Store fresh ginger in the freezer in a freezer bag and grate over a microplane while still frozen to make it easy (and to avoid it going bad).
Serve with rice, naan or pita, plain Greek yogurt, and cucumber.
Serve some of the sauce, without the beans, to babies eating purees.
Mash the beans lightly to babies eating finger foods.
To make this on the stovetop: Add 2 tablespoons coconut or canola oil to a medium pot over medium heat. When warm, stir in the sweet potato and spices. Add the tomatoes and water and bring to a simmer. Cook on medium low heat at a simmer, covered, for about 20-25 minutes or until the vegetables are soft. Remove lid and transfer tomato-vegetable mixture to a blender. Add the coconut milk and blend smooth. Return to the skillet and stir in the chickpeas. Serve over rice with yogurt and cucumbers, as desired.
To make this in a Slow Cooker: Add the crushed tomatoes, water, sweet potato, garlic, cumin, turmeric, garam masala, ginger, and salt the slow cooker. Stir. Cover and cook for 6-7 hours on low or 4-5 on high. Add the coconut milk and puree with an immersion blender. Stir in the chickpeas and serve.

Nutrition