Curried chickpeas with cilantro and scallions from Milk Street Fast and Slow: Instant Pot Cooking at the Speed You Need (page 100) by Christopher Kimball

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Notes about this recipe

  • Stephenn31 on January 06, 2024

    Really easy. The green onions and cilantro at the end make for a nice change from the usual tomato based chickpea curry. Fairly light on the spices. I served with yogurt and hot sauce/sambal

  • Skamper on August 18, 2020

    Second time making this and we've enjoyed both times. First time made exactly as written, second time soaked the beans overnight and skipped preliminary 5minutes in the IP. Second time used a jalapeno with ribs and seeds in place of the serrano.

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