Garam Masala Spiced Chickpeas
Indian spices permeate this fragrant dish. Don’t let the long ingredient list dissuade you from preparing this recipe; if you don’t already have the spices in your pantry, you can find them in the bulk spice bins of most health food stores. Jar size: 4 cups
Servings Prep Time
6-8Servings 5minutes
Cook Time
Servings Prep Time
6-8Servings 5minutes
Cook Time
Dry Ingredients
  • 2tablespoons garam masala
  • 1teaspoon ground coriander
  • 1teaspoon paprika
  • 1teaspoon ground turmeric
  • 1teaspoon ground cumin
  • 1teaspoon sea salt
  • 1/3cup dried onions
  • 1teaspoon dried garlic
  • 1/4cup sundried tomatoes
  • 3cups dried chickpeas
For Cooking and Serving
  • 6cups vegetable brothor water
  1. Layer the dry ingredients in the jar in the order listed.
To Cook:
  1. Place all of the jarred ingredients into the Instant Pot. Add 6 cups of vegetable broth or water. Stir to mix. Cover with the lid and ensure the vent is in the “sealed” position. Pressure Cook on High for 45 minutes. Allow the steam pressure to release naturally for 30 minutes, then release any remaining pressure manually.
Recipe Notes

Tip: If the chickpeas are not fully cooked through, return the Instant Pot to simmer to continue cooking.