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instant pot chickpea curry dump vegetarian curry

Instant Pot Chickpea Curry (Video) With Canned Chickpeas

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!
Course Side Dish
Cuisine Indian
Prep Time 5 minutes
Cook Time 7 minutes
pressure build up and release time 20 minutes
Total Time 32 minutes
Servings 2
Calories 278kcal


  • 15.5 oz canned chickpeas
  • 1 ¼ cup water
  • salt as needed
  • 2 tablespoons tomato basil sauce use another tomato based sauce or if using concentrated tomato paste, use in very small amounts (about a teaspoon will be enough if using concentrated)
  • 2 tablespoons heavy cream (use coconut milk to make this vegan)

Spices Used

  • 1 teaspoon garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon turmeric powder
  • ½ teaspoon red chili powder
  • 1 teaspoon garam masala powder or curry powder
  • ¼ teaspoon cumin seeds powder

for garnishing (optional)

  • 1 tablespoon cilantro or parsley leaves chopped


  • Transfer the washed chickpeas to the inner pot.
  • Also add the water, salt, spices and sauce, mix everything well.
  • Close the instant pot with lid in sealing position and press manual, cook in high pressure for 7 minutes. The instant pot will take few minutes to come into pressure and once the cooking is finished, it will beep.
  • Once the cooking is done and the pot beeps, press the 'keep warm/cancel' button and let the instant pot naturally release the pressure for about 12 minutes.
  • If the pressure is all not released in about 12 minutes, you can carefully do a controlled gradual manual pressure release.
  • Once the pressure is all released, open the lid very carefully. Stir the contents and press the saute function, simmer in medium for about 1 to 2 minutes or until the gravy is thick enough for your preference.
  • Add the heavy cream, stir well and also add the chopped cilantro leaves (if using). The delicious and easy vegetarian chickpea curry is ready and you can press the 'keep warm/cancel' button to stop the cooking and also transfer the inner pot carefully to avoid further cooking. Serve hot with cooked rice, quinoa, indian flatbreads like chpaathi, nan etc or anything as you wish.



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.


Calories: 278kcal | Carbohydrates: 36g | Protein: 12g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 21mg | Sodium: 691mg | Potassium: 427mg | Fiber: 11g | Sugar: 1g | Vitamin A: 490IU | Vitamin C: 1.2mg | Calcium: 94mg | Iron: 3.3mg