Ingredients

• 2 cups dry Chickpeas (400 g)
• ¼ cup Oil (50 g)
• 2 tsp whole Cumin Seeds
• 1 Onion, diced (150 g)
• 2 Jalapenos, seeded and chopped (30 g)
• 5 cloves Garlic, minced (15 g)
• 1 Tbsp grated fresh Ginger (8 g)
• 2 whole Bay Leaves
• 1 Tbsp Garam Masala, divided
• 1 Tbsp Curry Powder
• 1 ½ tsp Kosher Salt
• 2 cups Vegetable Broth (475 mL)
• 1 ¾ cups canned Diced Tomatoes (415 g)
• 2 Tbsp fresh squeezed Lemon Juice
• Cilantro to garnish

Instructions

1. Soak dry beans in water for 8-12 hours. Drain, lightly rinse and set aside.
2. Heat oil in a pressure cooker on the “Saute” function. Add cumin seeds and stir, letting seeds toast and become fragrant, about 1 minute. Add onion and jalapeno and saute for 3-4 minutes, until onions are slightly softened.
3. Stir in garlic, ginger, bay leaves, ½ tablespoon garam masala, curry powder, salt, broth, tomatoes and drained garbanzo beans.
4. Close and secure lid, set the pressure valve to sealing and cook for 35 minutes on high pressure. When the timer is done, let the pressure release naturally for an additional 20 minutes. Carefully remove the lid, add the remaining ½ tablespoon garam masala and salt to taste. Remove bay leaves. Stir in lemon juice and serve with rice and fresh cilantro.