Chickpea Curry (Vegan -Pressure Cooker) Recipe

Name: Chickpea Curry (Vegan -Pressure Cooker)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 teaspoons olive oil; 4 teaspoons cumin seeds; 1 large onion, finely sliced; 4 teaspoons crushed garlic (extra if you want more garlic flavour); 2 teaspoons ground coriander; 2 teaspoons garam masala (extra for a spicier dish); 2 teaspoons ground turmeric; 2 cups cooked chickpeas (roughly 29.5 ounces in total) or (420 g) cans chickpeas, rinsed well and drained (roughly 29.5 ounces in total); 2 (400 g) cans diced tomatoes (roughly 28 ounces in total); 3 large potatoes, peeled and cut into cubes; 1/4 teaspoon salt (add more to taste if desired); 1/4 teaspoon fresh ground black pepper; 1/2 cup water; Garnish; fresh cilantro stem, as garnish (cilantro also known as coriander)

Servings: persons

8 teaspoons olive oil
4 teaspoons cumin seeds
1 large onion, finely sliced
4 teaspoons crushed garlic (extra if you want more garlic flavour)
2 teaspoons ground coriander
2 teaspoons garam masala (extra for a spicier dish)
2 teaspoons ground turmeric
2 cups cooked chickpeas (roughly 29.5 ounces in total) or (420 g) cans chickpeas, rinsed well and drained (roughly 29.5 ounces in total)
2 (400 g) cans diced tomatoes (roughly 28 ounces in total)
3 large potatoes, peeled and cut into cubes
1/4 teaspoon salt (add more to taste if desired)
1/4 teaspoon fresh ground black pepper
1/2 cup water
Garnish
fresh cilantro stem, as garnish (cilantro also known as coriander)

1
Heat the oil in the pressure cooker over high heat. Cook the cumin seeds for approx 30 seconds or until they start to crackle.
2
Add the sliced onion and cook, stirring, for 5 minutes. The onion should be golden and soft.
3
Reduce the heat and stir in the garlic and other spices.
4
Add all remaining ingredients (except garnish).
5
Close and lock the lid. Bring to high pressure over high heat. Reduce heat to stabilise the pressure and cook for 15 minutes.
6
Release pressure and serve with a sprig of coriander or a sprinkle of parsley. Serve with steamed basmati rice, naan or pappadums.
7
NOTE: to cook dried beans. Overnight soak, drain water, place into pressure cooker, cover with fresh water and cook on low pressure for 10 minutes. I soaked 2 cups dried chickpeas and result was a little over 4 cups cooked beans. Canned/tinned chickpeas can be used if desired- be sure to drain and wash them well.

363

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 8 teaspoons olive oil, 4 teaspoons cumin seeds, 1 large onion, finely sliced, 4 teaspoons crushed garlic (extra if you want more garlic flavour), and more.

Yes, Chickpea Curry (Vegan -Pressure Cooker) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chickpea Curry (Vegan -Pressure Cooker)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions