Instant Pot Chana Masala

Name: Instant Pot Chana Masala
Yield: Serves 4
Ingredients: 1½ tablespoons, table salt for brining; 8 ounces (1¼ cups) dried, chickpeas, picked over and rinsed; 1 , small red onion, three-quarters chopped coarse, one-quarter chopped fine; 10 , sprigs fresh cilantro, stems and leaves separated, stems cut into 1-inch lengths; 1 (1½-inch) piece, ginger, peeled and chopped coarse; 2 , garlic cloves, chopped coarse; 2 , serrano chiles, stemmed, halved, seeded, and sliced thin crosswise, divided; 1 (14.5-ounce) can, whole peeled tomatoes; 3 tablespoons, canola oil; 1 teaspoon, paprika; 1 teaspoon, ground cumin; 1 teaspoon, table salt; ½ teaspoon, ground turmeric; ½ teaspoon, fennel seeds; 1½ teaspoons, garam masala

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A cookbook recipe exclusively for All-Access members from Healthy and Delicious Instant Pot

SERVES4

TIME1¼ hours, plus 8 hours brining

A cookbook recipe exclusively for All-Access members from Healthy and Delicious Instant Pot

WHY THIS RECIPE WORKS

We started by using the food processor to finely chop the aromatics that formed the base of our dish. A combination of water and processed whole canned tomatoes provided enough liquid to cook the chickpeas, and after 20 minutes under pressu...

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