Ingredients:
- 2 cups chickpeas, soaked in water overnight
- 1 tablespoon vegetable oil
- 2 large onions, chopped
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 2 teaspoons salt or to taste
- 1 teaspoon chili powder or to taste
- 2 tablespoons curry powder
- 3 tablespoons tomato paste
- 3 cups water
- 3 cups brown rice, cooked
- 2 tablespoons cilantro, chopped
Method:
- Select the Sauté option. Add 1-tablespoon oil. When oil is heated, Add onions to the pot and sauté for a while until the onions are translucent.
- Add ginger paste and garlic paste. Sauté for 4-5 minutes. Add tomato paste, salt, chili powder, and curry powder. Sauté for a couple of minutes.
- Add water. Mix well.
- Close the lid. Select Manual option and timer for 20 minutes. When done, let the steam release naturally.
- Stir the curry well. If you like it thicker, simmer for 5-7 minutes more. Garnish with cilantro and serve with hot brown rice.