Butter Chickpea

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Set Instant Pot to SAUTÉ and melt the 3 tbsp butter.

Step 2

2. Add the garlic and ginger; cook about 1 minute.

Step 3

3. Add all the spices and salt; cook another 1 minute.

Step 4

4. Add the tomato sauce/passata + ¼ cup water and scrape the bottom very well.

Step 5

5. Skip the recipe’s 6-minute pressure cook. That’s primarily there to cook the raw chicken; canned chickpeas are already fully cooked.

Step 6

6. Add your drained chickpeas and simmer on SAUTÉ (Low if your model allows) for about 5–8 minutes, stirring occasionally, so they heat through and absorb some flavour.

Step 7

7. Stir in ¾–1 cup heavy cream. The recipe was recently retested with ¾ cup and the author preferred that amount, although 1 cup still works.

Step 8

8. Continue simmering for another 3–5 minutes, until the sauce is as thick as you like. Taste and adjust salt.

Step 9

9. Serve over basmati rice with naan.