Instant Pot Garam Masala Spiced Chickpeas

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recipe by Pamela Ellgen

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

Indian spices permeate this fragrant dish. Don’t let the long ingredient list dissuade you from preparing this recipe; if you don’t already have the spices in your pantry, you can find them in the bulk spice bins of most health food stores. If the chickpeas are not fully cooked through, return the Instant Pot to simmer to continue cooking.

Inspired by:

recipe updated Sep 15, 2020


  • Dried onion icon
    Dried onion
    ¼ cup (about 79.2 g)
  • Dried garlic icon
    Dried garlic
    1 tsp (about 5 g)
  • Garam masala icon
    Garam masala
    2 tbsp (about 12.3 g)
  • Ground turmeric icon
    Ground turmeric
    1 tsp (about 2.3 g)
  • Sundried tomato icon
    Sundried tomato
    ¼ cup (about 27.6 g)
  • Vegetable broth icon
    Vegetable broth
    6 cups (about 1.326 kg)
  • Paprika icon
    1 tsp (about 2.15 g)
  • Ground cumin icon
    Ground cumin
    1 tsp (about 2.1 g)
  • Ground coriander icon
    Ground coriander
    1 tsp (about 1.7 g)
  • Dried chickpeas icon
    Dried chickpeas
    3 cups (about 612 g)
  • Sea salt icon
    Sea salt
    1 tsp (about 6.5 g)


  • kCook icon Wooden spoon
  • kCook icon Instant Pot
  • kCook icon Inner pot

Step preview

  1. Add dried onion, dried garlic, garam masala, ground turmeric, sundried tomato, vegetable broth, paprika, ground cumin, ground coriander, dried chickpeas and sea salt to the inner pot
  2. Stir until well combined
  3. Close and lock the lid and turn the steam release handle to Sealing
  4. Pressure cook - Manual, High, 45 min
  5. Natural release - 30 min
  6. Release pressure -
  7. Serve
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