Chickpeas in Spicy Tomato Sauce with Brown Rice

This is Indian chana masala and rice in one go. How is that not just #ruthlessefficiency at its best? You must use brown rice for this dish, since white rice would cook too quickly and dry out in the time it would take for the chickpeas to finish cooking. You can serve this dish with rice, naan, or even buttered rolls—my favorite accompaniment to these chickpeas.

Active Time: 15 minutes

Function: Manual (High)

Release: Natural + Quick

Total Time: 1 hour 5 minutes

Egg-Free, Nut-Free, Dairy-Free, Gluten-Free, Vegan • SERVES 6

• For the Rice
• 1 cup brown rice, rinsed and drained
• 1 tablespoon vegetable oil or Ghee
• 1 teaspoon kosher salt
• 1 cup water
• For the Chickpeas
• 1 cup coarsely chopped onion
• 1 cup coarsely chopped tomato
• 8 cloves garlic, peeled
• 1 tablespoon minced fresh ginger
• 1 small jalapeño pepper, minced
• 2 teaspoons garam masala
• 2 teaspoons prepared chana masala spice blend
• 2 teaspoons kosher salt
• 1 teaspoon ground turmeric
• ½ to 1 teaspoon cayenne pepper
• 1 cup dried chickpeas, soaked and drained (see Various Ways to Soak Beans for the Instant Pot)
• 1½ cups water
• 1 tablespoon tamarind extract
• ¼ cup chopped fresh cilantro (optional)

1. For the rice: In a 6 × 3-inch round baking pan, combine the rice, oil, salt, and water. Stir well to combine; set aside. (You do not need to cover.)

2. For the chickpeas: In a food processor, combine the onion, tomato, garlic, and ginger. Process until finely chopped.

3. In the Instant Pot, combine the onion mixture, jalapeño, garam masala, chana masala spice blend, salt, turmeric, cayenne, chickpeas, and water. Stir to combine. Place a tall trivet in the pot over the chickpeas. Place the pot with the rice on the trivet.

4. Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and set the pot at HIGH pressure for 30 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then quick-release any remaining pressure.

5. Carefully remove the rice. Use the back of a spoon to mash half the chickpeas until thickened. Stir in the tamarind extract.

6. Serve the chickpeas with the rice. Garnish with cilantro, if using.