Chickpea Masala

Serves: 6 | Serving Size: 1/2 cup rice and about 1 cup chickpea mixture Nutrition (per serving): Calories: 317; Total Fat: 5g; Saturated Fat: 1g; Monounsaturated Fat: 2g; Cholesterol: 0mg; Sodium: 685mg; Carbohydrate: 60g; Dietary Fiber: 10g; Sugar: 6g; Protein 11g

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Set Instant Pot to sauté and allow to preheat for 2 minutes. Add oil to pot and swirl gently to coat. Add onion and garlic; sauté 4 minutes. Stir in garam masala and cayenne pepper; cook until fragrant, stirring constantly, about 30 seconds.

Step 2

Drain juice from one can of tomatoes; stir in both cans of tomatoes, plus the chickpeas and salt. Cover Instant Pot and fasten lid; set steam valve to sealing. Set to high pressure for 10 minutes (the pot should take 15–20 minutes to come to pressure).

Step 3

When cooking is finished, quick-release the pressure by turning the steam valve to venting. Remove the lid and stir in the coconut milk. Serve the chickpea mixture over rice; garnish with cilantro, if desired.