A little food, interesting conversations, and meaningful connections — that’s what the family table is all about! So today, I’m sharing a book that I love and some really good food. I only wish that we were all sharing it around an enormous table filled with friendly conversation and lots of laughs. I hope you enjoy and as always look forward to hearing from you.
- 2 cups dried chickpeas
- 1 tablespoon olive oil
- 1 teaspoon cumin seeds
- 1 cinnamon stick
- 3 whole cloves
- 1 large onion, finely diced
- 2 to 3 garlic cloves, finely minced
- 1 inch piece of ginger, peeled and finely minced
- 3 plum tomatoes, diced
- 2 tablespoons tomato paste
- 2 teaspoons ground dhana jeera
- 2 teaspoons chole (chana) masala spice
- 2 teaspoons garam masala
- 1/4 to 1 teaspoon ground red chili powder
- 1/2 teaspoon ground turmeric
- 1 1/2 teaspoons salt
- sliced scallions or fresh cilantro for garnish
- Soak the dried chickpeas for 8 to 12 hours.
- Turn the InstantPot on sauté mode and warm the oil.
- Add the cinnamon, cumin seeds and cloves to the warmed oil and sauté for a minute or two until fragrant and cumin seeds begin to pop/sizzle.
- Add the diced onions and sauté until golden. Next, add the minced garlic and ginger and sauté for an additional minute or so.
- Add the diced tomatoes and continue sautéing until the tomatoes have wilted down.
- Add the tomato paste and remaining spices, including the salt. Stir to combine for 30 to 60 seconds.
- Add the drained chickpeas and 2 cups of fresh water.
- Change the Instant Pot setting from sauté to manual high pressure and set the timer for 15 minutes.
- When the timer goes off, allow the pressure to come down on its own and remove the lid once the pressure has come down.
- Taste for salt and season to taste.
- Serve over rice, garnished with sliced scallions and alongside a green salad.