Chole Masala Curried Chickpeas

Makes 2 ½ quarts

Ingredients

Instant Pot 2 cup raw chickpeas 6 cups water 1 teaspoon salt 1 dried ancho chile 1 dried pasilla chile 2 tablespoons fresh ginger, ground into a paste 1 teaspoon turmeric powder or 1 tablespoon fresh turmeric paste

Oven

2 large onions, chopped 8 cloves garlic, minced ¼ cup olive oil or ghee

Oven spice mix

1 teaspoon ground cinnamon ¼ teaspoons black peppercorns ¼ teaspoon decorticated cardamom or 5 whole green cardamom pods 5 whole cloves 1 tablespoon whole toasted cumin seed 1 tablespoon whole coriander seed 1 tablespoon sweet paprika 1 teaspoon sea salt

To Finish

2 tablespoons tamarind paste 1 28-ounce can diced tomatoes or 2 ½ cups fresh tomatoes

Directions

1. Add unsoaked chickpeas, salt, chilies, ginger, turmeric and water to the Instant Pot. Set it to the bean cycle, or for 45 minutes at high pressure with a natural release. You may also use a stove top conventional method for cooking chickpeas.

2. Preheat the oven to 425 F and line a baking sheet with parchment paper. As the chickpeas cook, prep the oven ingredients: Using a spice grinder, reduce the spices to a rough powder. Mix the onions, garlic, oil or ghee and spices together on the baking sheet. Roast for 20 minutes and stir. Continue to roast for another 15 minutes or until the onions are sweet.

3. When the chickpeas have finished, put the cooked chilies, with tops removed, into a blender jar with the chickpea liquid, the oven ingredients and tamarind paste. Blend until smooth and stir the sauce into the chickpeas. Add the tomatoes and serve hot.

"This is my version of the classic Indian dish and is a guest favorite. It’s a delicious main dish chili, full of flavor with a sour-sweet pop. Serve it hot with naan and a side salad." –Sidonie