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.