CHICKPEA CURRY IN INSTANT POT

INGREDIENTS

• 2 bay leaves
• 2 cloves of garlic
• 400-500g chickpeas (from the tin
• that makes 1 big or 2 smaller cans)
• 2 tablespoons coriander (like less)
• 1 big red onion
• 1 can of chopped tomatoes
• oil
• 1EL curry (powder)
• 1/2 tsp Garam Masala
• 1/2 tsp turmeric
• Salt, pepper, chili for the sake of sharpness
• 200ml of water

DIRECTIONS

• STEP 1Peel onion and garlic and chop finely.
• STEP 2Heat oil into the Instant Pot and Saute (normal)
• STEP 3Fry onions and garlic (1min).
• STEP 4Add the spices to the instant pot and sauté briefly (1min).
• STEP 5with the water "delete"
• STEP 6Tilt the tomatoes into the pot and simmer on Saute for another 1 minute.
• STEP 7Drain chickpeas and rinse briefly. Put it in the instant pot.
• STEP 8Mix everything nicely.
• STEP 9"Soup" for 4min.
• STEP 10Evaporate quickly.
• STEP 11Season with salt and pepper. With chili for the certain sharpness worry.