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Chickpea Curry

Ingredients

164 g dry chickpeas
700 g water
240 g onion
110 g tomatoes
30 g garlic (about 5 cloves)
10 g ginger (about a 1-inch piece)
1 tbsp olive oil (maybe more?)
1 tbsp lemon juice
SPICES
1 tbsp dried fenugreek leaves (spice section?)
1 tbsp garam masala powder
0.5 tsp cayenne pepper
1 tsp coriander powder
1 tsp cumin
1 tsp salt
2 bay leaves
1/2 tsp black peppercorns
1 tsp cinnamon
GARNISH
cilantro (optional)
lime (optional)

Method

Add everything to the instant pot
Pressure cook on high pressure for 40 minutes. Then let the pressure release naturally for 20 minutes or so.

Notes

Based on Instant Pot Chana Masala - Piping Pot Curry
For the cooking time, you could do longer if you want the chickpeas to be really soft, or want to make soup.
For the tomatoes, you don't have to use fresh tomatoes. You can substitute 1 tbsp tomato paste, or 1 cup canned tomatoes, as alternatives.
Could probably sub apple cider vinegar for the lemon juice, if you need to
Great served with rice, lime, and garnished with cilantro. Also great with naan bread!
I wanna try blending this as a soup (currently eating mostly liquids).
Maybe try serving with some finely chopped spinach as well?

Nutrition Data

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  "ingredients": [
    "164 g dry chickpeas\n",
    "700 g water\n",
    "240 g onion\n",
    "110 g tomatoes\n",
    "30 g garlic (about 5 cloves)\n",
    "10 g ginger (about a 1-inch piece)\n",
    "1 tbsp olive oil (maybe more?)\n",
    "1 tbsp lemon juice\n",
    "**SPICES**\n",
    "1 tbsp dried fenugreek leaves (spice section?)\n",
    "1 tbsp garam masala powder\n",
    "0.5 tsp cayenne pepper\n",
    "1 tsp coriander powder\n",
    "1 tsp cumin\n",
    "1 tsp salt\n",
    "2 bay leaves\n",
    "1/2 tsp black peppercorns\n",
    "1 tsp cinnamon\n",
    "**GARNISH**\n",
    "cilantro (optional)\n",
    "lime (optional)\n"
  ],
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  "notes": "*   Based on [Instant Pot Chana Masala - Piping Pot Curry](https://pipingpotcurry.com/punjabi-chole-instant-pot/)\n*   For the cooking time, you could do longer if you want the chickpeas to be really soft, or want to make soup.\n*   For the tomatoes, you don't *have* to use fresh tomatoes. You can substitute 1 tbsp tomato paste, or 1 cup canned tomatoes, as alternatives.\n*   Could probably sub apple cider vinegar for the lemon juice, if you need to\n*   Great served with rice, lime, and garnished with cilantro. Also great with naan bread!\n*   I wanna try blending this as a soup (currently eating mostly liquids).\n*   Maybe try serving with some finely chopped spinach as well?\n",
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