The Easy One-Pot Chickpea Curry I Can't Stop Making

Описание: 3This one-pot chickpea curry is my absolute go-to when I want something delicious, filling and satisfying but don't have the energy to spend an hour in the kitchen.
The pressure cooker does all the work for you!

This recipe uses simple pantry staples, minimal oil, and comes together so easily. I'm serving it with fresh roti and spiced yogurt for a complete, high-protein meal that actually keeps you full. Once you make this, I promise it'll be on repeat in your house too.

⏱️ TIME: Prep: 10 minutes | Cook: 10 minutes (+ 20 minutes natural pressure release) | Total: ~40 minutes (20 minutes active)
🍽️ SERVINGS: 4

For the Chickpea Curry:
1-2 tsp oil
1 bay leaf
1 black cardamom (or 2-3 green cardamom pods)
1 tsp cumin seeds
Handful of cilantro stems
4-5 garlic cloves, chopped
1 large onion, finely chopped (use food processor/chopper)
1-inch fresh ginger, grated
1 to 1½ cups tomato passata (or pureed tomatoes)
1½ to 2 tbsp chole masala (or garam masala)
1 tsp salt (adjust to taste)
2 cans (15 oz each) chickpeas, drained and rinsed (or 1-1½ cups soaked chickpeas)
1 to 1½ cups water - adjust as needed
Handful of fresh cilantro, chopped
Juice of ½ lemon
Pinch of sugar

For the Spiced Yogurt:
1 cup plain yogurt
1 tsp roasted cumin powder
Salt to taste

Optional - Quick Pickled Onions:
1 small onion, thinly sliced
Juice of ½ lemon
Pinch of chaat masala (or red chili powder)
Fresh cilantro, chopped

For Serving:
Fresh roti or naan

RECIPE:
1. Add oil to pressure cooker. Add bay leaf, black cardamom (or green), cumin seeds, and cilantro stems. Let bloom for a few seconds.
2. Add chopped garlic, then chopped onions. Cook 3-4 minutes until onions soften and become translucent.
3. Grate fresh ginger into the pot. Mix and cook for 30 seconds.
4. Add tomato passata. Cook 5-7 minutes, stirring occasionally, until oil separates from the masala.
5. Add chole masala and salt. Mix well and cook for 1 minute.
6. Add chickpeas and mix to coat with masala. Add water and mix everything together.
7. Close pressure cooker lid and seal valve. Pressure cook for 2-3 whistles on medium heat. Turn off heat and let depressurize naturally for 10-15 minutes.
8. Open lid. If curry looks thin, simmer for 5 minutes to thicken.
9. Add cilantro, lemon juice, and pinch of sugar. Taste and adjust salt.
10. For spiced yogurt: Mix yogurt with cumin powder and salt.
11. Optional pickled onions: Toss sliced onions with lemon juice, chaat masala, and cilantro.
12. Serve curry with roti, spiced yogurt, and pickled onions.

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