Indian chickpeas with tomatoes + onions (Chana masala) from Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Slow Cooker, and Instant Pot (page 104) by Melissa Clark

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Accompaniments: Guidelines for brown rice; Guidelines for white rice

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Notes about this recipe

  • rionafaith on January 23, 2021

    My chickpeas probably could have used a few more mins at pressure as they were still slightly al dente. Maybe I will soak them first next time as other comments suggest. This had really good flavor, though I think I might prefer the sauce to be pureed before adding back the chickpeas? Might try that next time too.

  • westminstr on May 26, 2018

    Following these notes, I used pre soaked beans and cooked for 18 minutes. Chickpeas were perfect and broth was so good! This is going to be my basic chickpea cooking method from now on. I made the tomato-onion mixture on the stove while chickpeas cooked. I made a half recipe w a couple of fresh Roma tomatoes instead of half a small can. This dish didn't taste completely "authentic" to me - spicing was pretty mellow and on the sweeter side - but very tasty nonetheless. I loved it and would definitely make it again. Used the IP to make rice after adding the chickpeas to the tomato-onion mixture on stovetop. Used chickpea liquid to cook the rice and it turned out great!

  • clcorbi on March 19, 2018

    Agree with Trisha that this dish would work better with pre-soaked beans; mine were also blown out and not as soft as I would have wanted. Next time I'll soak overnight (which was my gut reaction in the first place). I also would prefer the onions to be diced next time, as I didn't enjoy the texture of the long strings of onion. Otherwise, this is a very tasty dish.

  • TrishaCP on February 13, 2018

    We really liked this as well. I needed to make a salt-free version, so I cooked the onions until they were deeply caramelized to make sure the sauce was very flavorful. I pressure-cooked the beans dry per her recommended time, but they were a bit blown out (though soft) in the time specified. I need to keep experimenting, but my guess is that you will get a better result with pre-soaked beans.

  • twoyolks on February 08, 2018

    This was really nice served over rice. I would've liked more of a spice flavor to the sauce but I think I was using old garam masala. I soaked the chickpeas overnight in the water and salt and then cooked them at pressure for 12 minutes. The chickpeas were perfectly cooked.

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