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Curried Chickpeas with Cilantro and Scallions

Curried Chickpeas with Cilantro and Scallions

This green chickpea curry, inspired by “Vegetarian India,” is bright and zingy, yet warming and satisfying.

  • Makes
    4-6 servings
  • Cook Time
    1¾ hours
  • Slow Cook Time
    7¼ to 7¾ hours
  • Active time plus cooling
    35 minutes active
  • Rating

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.

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.

Ingredients
  • 2

    cups (1 pound) dried chickpeas, rinsed and drained

  • Kosher salt and ground black pepper

  • ½

    teaspoon baking soda

  • 4

    inch piece fresh ginger (about 3 ounces), peeled and cut into 4 pieces

  • 1

    serrano chili, stemmed, halved and seeded

  • 6

    medium garlic cloves, smashed and peeled

  • 1

    tablespoon ground coriander

  • 1

    tablespoon ground cumin

  • 1

    bunch cilantro, stems and leaves roughly chopped

  • 4

    scallions, roughly chopped

  • 3

    tablespoons coconut oil

  • 3

    tablespoons lime juice, plus lime wedges to serve

  • Whole-milk yogurt, to serve

Step 1

In a 6-quart Instant Pot, stir together the chickpeas, 2 teaspoons salt, the baking soda and 6 cups water, then distribute in an even layer. Lock the lid in place and move the pressure valve to Sealing.

Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 5 minutes. When pressure cooking is complete, quick-release the steam by moving the pressure valve to Venting.

Press Cancel, then carefully open the pot. Using potholders, carefully remove the insert from the housing and drain the chickpeas in a colander; return the insert to the housing. Rinse the chickpeas under cool water; set aside.

In a food processor, combine the ginger, chili, garlic, coriander and cumin; process until finely chopped, about 1 minute, scraping the bowl as needed. Transfer the mixture to a small bowl.

Add the cilantro, scallions and ½ cup water to the now-empty food processor, then process until smooth, about 30 seconds. Transfer to another small bowl, press plastic wrap directly against the surface and refrigerate until ready to use.

Select More/High Sauté on the Instant Pot. Add the coconut oil and let melt, then add the chili mixture and cook, stirring, until fragrant, about 1 minute. Add the chickpeas, 1½ teaspoons salt and 4 cups water; stir to combine, then distribute in an even layer.

Step 2

Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 20 minutes.

When pressure cooking is complete, allow the pressure to reduce naturally for 20 minutes, then release the remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.

Step 3

Stir the chickpeas, then select More/High Sauté and cook, stirring occasionally, until the liquid is slightly thickened, 8 to 10 minutes.

Using potholders, carefully remove the insert from the housing and let stand for about 10 minutes. Stir in the cilantro puree and the lime juice.

Taste and season with salt and pepper. Serve with lime wedges and yogurt.

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