Instant Pot or Pressure cooker (but a sauce pan will do!)
Ingredients
1 tspgrated ginger(I've found ginger puree in a tube which I've liked)
1tblsgaram masala
1tspshaa jeera(optional)
½tspground coriander
½tspground cumin
¼tspIndian chilli powder (or cayenne)
¼tspground cinnamon
2tblsbutter
14ouncecan diced or crushed tomatoes(use 28 ounces if cooking on stove top)
2cupsdried chickpeas, soaked overnight
1tspkosher salt
cilantro as needed for garnish
Instructions
Combine the ginger, garam masala, shaa jeera (if using), coriander, cumin, chilli powder or cayenne, and cinnamon in a ramekin.
Press the saute button on your Instant Pot (again you can do this on the stove top in a sauce pan). When the butter is frothy and about to brown, add the ingredients from the ramekin and saute till fragrant, about a minute.
Add the tomatoes, chickpeas and salt. Cancel the saute, cover the Instant Pot and set timer for 12 minutes. Allow the chickpeas to rest 20 or 30 minutes before releasing the steam.
Taste and evaluate the chickpeas. Consider reducing by. simmering or thickening with a slurry. Add more salt if it needs it. A squeeze of lemon if you have it never hurt any dish that I know of.
Notes
To repeat, the recipe is for an instant pot or pressure cooker. The beans will take about 45 minutes to an hour conventionally. You can also use two 15-ounce cans of chickpeas. In this case I recommend stovetop method, simmering the 28. ounces of tomatoes and spiced for 30 minutes, adding the chickpeas and cooking another 15 minutes. This recipe is adapted from my book From Scratch.