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Milk Street Recipe
Instant Pot

Curried Chickpeas with Cilantro and Scallions

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

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Curried Chickpeas with Cilantro and Scallions

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.

4-6

Servings

Tip

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

Reviews

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