This instant pot chickpea curry using canned chickpeas and few spices is so easy to make, quick, delicious and healthy as well. It is a vegetarian chickpea curry (garbanzo beans curry) with an option to make it vegan so easily if you like (by replacing the cream with coconut milk) and the best part is that you can just dump all ingredients to the instant pot to cook this dish!
Prep Time 5 minutes
Cook Time 7 minutes
pressure build up and release time 20 minutes
Total Time 32 minutes
I used tomato basil sauce (the kind you use for pasta) for this recipe and it was delicious and perfect. I used it because I wanted a tomato based sauce for flavor which I could just mix in so easily and it worked really well.
However, if you do not have tomato basil sauce, you can use another tomato based sauce like marinara sauce.
You may also try plain tomato sauce or ketchup but the flavors won't be as good as you use tomato based pasta sauce since the pasta sauce also comes with more spices and flavors.
You can use tomato paste as well, but many of those come as concentrated, so you will need to reduce the amount used. For example, if you are using concentrated tomato paste in this recipe, I think one teaspoon of concentrated tomato paste will be enough.