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Instant Pot

Curried Chickpeas with Cilantro and Scallions

4-6 Servings

FAST: 1¾ hours
Slow: 7¼ to 7¾ hours 35 minutes active

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This hearty, flavor-packed chickpea curry was inspired by a recipe in “Vegetarian India” by Madhur Jaffrey. A puree of aromatics and spices provide a flavorful base for cooking the chickpeas. But to keep the herbal notes bright and fresh, we add a cilantro-scallion puree only after the chickpeas are fully cooked and have rested for about 10 minutes. The consistency of the curry is best immediately after the herb puree and lime juice have been stirred in; it thickens upon standing and cooling, but it can be thinned with a little water. Serve the curry dolloped with yogurt as a side dish, or offer it as a light vegetarian main along with basmati rice or warmed naan.




Don't bother washing the food processor bowl and blade after processing the ginger, chili, garlic and spices; they can be used straightaway for pureeing the herbs. Don't forget to cover the herb puree with plastic wrap pressed directly against the surface to prevent oxidation.

FAST: 1¾ hours
Slow: 7¼ to 7¾ hours

35 minutes active


  • 2

    cups (1 pound) dried chickpeas, rinsed and drained

  • Kosher salt and ground black pepper


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Allison M.
April 3, 2023
A bit flat
I liked this, but didn’t love it. I think I just want a little more depth from some more spices, like a bit of cumin. Would also be good with a touch of coconut milk. Really easy prep, I’d make it again but add my own spin.
Sam P.
November 9, 2022
unrefined or refined coconut oil
Which is best for this recipe?
Colin W.

I served this with a touch of yogurt on top, and a table spoon or two of the coriander chili sauce from the blackened broccoli recipe. Really really good combo.

Suzanne A.

Can you use canned chickpeas and prepare this on the stovetop?

April D.

Suzanne - though we haven't developed this exact recipe for the stovetop, we do have this great recipe that you can use as a template to guide you through the steps with canned chickpeas: Take a look at that and let us know if you have questions about how to translate the flavors of this recipe to a stovetop preparation with canned chickpeas.

The Milk Street Team