Chana Masala

This recipe follows the template that I used for my chili, but I used all chickpeas and different spices.  That’s basically the only difference.  Cooking doesn’t have to be complicated, people.  Also, it soothes my analytical, engineering mind to follow a formula for recipe development.  Anyway, it was absolutely delicious.  Try it for yourself!

Note: this recipe uses an Instant Pot pressure cooker.  If one is not available for your use, the recipe can be created by slow cooking the beans on the stove, cooking in a crock pot, or using canned beans instead.  Your choice!


  • 3 cups garbanzo beans, soaked from dry
  • 1 red onion, chopped
  • 5-10 cloves garlic, minced
  • 1 28 oz. can crushed tomatoes (I used the brand Cento because they’re da bomb)
  • 1 7 oz. jar tomato paste
  • 1 L veggie broth
  • 1 Tbsp. cumin
  • 1 Tbsp. turmeric
  • 1 Tbsp. garam masala
  • ½ tsp. cayenne pepper
  • 1 Tbsp. sugar
  • Salt and pepper to taste


  1. Combine all ingredients in the Instant Pot
  2. Seal the Instant Pot and set to “Manual” for 20 minutes
  3. Once the timer goes off, allow the pot to depressurize for 15 minutes
  4. Vent the Instant Pot until the pot is completely depressurized
  5. Serve with baked sweet potato (I used Japanese sweet potato) and raita sauce
  6. Enjoy!

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