Vegan Instant Pot Chana Masala

Ingredientes

3 (15-ounce / 440g) cans of chickpeas OR 12 ounces (1 1/2 cups) dried chickpeas

3 tablespoons coconut oil or neutral cooking oil

2 teaspoons black mustard seeds

1 1/2 teaspoons cumin seeds

2 medium onions, finely diced

4 cloves garlic, minced

1 1/2 tablespoons freshly minced or grated ginger

1-2 serrano peppers*, minced

3 bay leaves

Ground Spices

2 teaspoons ground coriander

1 teaspoon ground turmeric

1/2 - 1 teaspoon Indian red chili powder (use less for a less spicy version)

1 tablespoon garam masala

1/2 teaspoon black pepper

1 1/2 teaspoons kosher salt

1/2 of a 28-oz can whole peeled tomatoes, crushed with your hands

1 1/2 cups (360 mL) vegetable broth or water (3/4 cup if using canned chickpeas)

1 1/2 tablespoons fresh lemon juice

1 cup fresh cilantro leaves, roughly chopped

For serving: Basmati rice and/or Indian flatbread

Instruções

1. If you are using dried chickpeas, place them in a large bowl and soak in cold water overnight or for 8 hours. Drain, rinse, and set aside. If you are using canned chickpeas, open the cans, drain and rinse.

2. On the Instant Pot, select the Sauté setting. Add the oil and once it is shimmering, add the mustard seeds and cumin seeds. They might sputter a bit so stand back. After 30 seconds, add the diced onion and cook, stirring frequently until the onion starts to brown, 6-7 minutes.

3. Add the garlic, ginger, Serrano peppers, and bay leaves and stir to combine until garlic is golden brown, 1-2 minutes.

4. Add the Ground Spices and stir until fragrant, about 30 seconds. You may need to add a tablespoon of water to prevent the mixture from drying out and/or burning.

5. Stir in the salt, hand-crushed tomatoes, canned or soaked dried chickpeas, and vegetable broth or water. Stir well to combine. Select the Cancel setting.

6. Secure the Instant Pot lid and set the Pressure Release valve to Sealing. Select the Pressure Cook setting on the Instant Pot and set to high pressure for 8 minutes (for canned chickpeas) or 35 minutes (for soaked, dried chickpeas).

7. Once the timer is up, allow the Instant Pot to come to a natural pressure release. It should take 10-15 minutes.

8. If it is not as thick as you'd like, turn on the Sauté setting and let the mixture rapidly simmer to cook off some liquid.

9. Open the pot and stir in the lemon juice and cilantro, and season to taste. Serve over Basmati rice and/or with Indian flatbread.

Notas

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