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Indian Pumpkin Butter Chickpeas Made in an Instant Pot Recipe

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4.2 from 13 reviews

This Indian Pumpkin Butter Chickpeas recipe combines creamy pumpkin puree, aromatic Indian spices, and hearty chickpeas cooked effortlessly in an Instant Pot. It’s a rich, comforting, and nutritious vegan dish that’s perfect for a wholesome main course. Enhanced with coconut milk and vegan butter, it offers a velvety texture and warming flavors, garnished with fresh cilantro and lime for a fresh finish.

  • Total Time: 20 minutes
  • Yield: 6 servings

Ingredients

For the Chickpeas

  • 1 tbsp extra virgin olive oil
  • 1 cup finely diced onion
  • 1 tbsp minced garlic
  • 1 tbsp fresh grated ginger
  • 31 oz low sodium chickpeas (2 cans; rinsed and drained)
  • 1½ cups 100% pumpkin puree
  • 1 can full fat coconut milk (15 oz)
  • 3 tbsp tomato paste
  • 3 tbsp vegan butter

For the Indian Spice Blend

  • 1 tbsp garam masala
  • 1 tbsp yellow curry powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp Kashmiri red chili powder or cayenne pepper
  • 1 tsp turmeric powder
  • ½ tsp ground cinnamon
  • ½ tsp sea salt
  • ½ tsp black pepper

Garnishes

  • ½ cup chopped cilantro
  • 2 fresh limes, cut into wedges

Instructions

  1. Sauté aromatics: Turn the Instant Pot to the sauté setting and add olive oil and grated ginger. Stir continuously for about 1-2 minutes until fragrant to release the flavors.
  2. Add tomato paste and vegan butter: Stir in tomato paste thoroughly, followed by adding and stirring in the vegan butter until it melts and combines well with the aromatics.
  3. Add Indian spices: In a small bowl, blend together all the Indian spices. Add this spice mix to the Instant Pot and stir until all ingredients are well incorporated and fragrant.
  4. Add vegetables and liquids: Add the diced onion, pumpkin puree, and full-fat coconut milk to the pot. Stir and sauté the mixture until heated through, allowing the pumpkin and spices to meld.
  5. Add chickpeas and simmer: Stir in the rinsed and drained chickpeas, coating them evenly with the pumpkin butter mixture. Continue to sauté in the Instant Pot for an additional 10 minutes, stirring occasionally to prevent sticking and ensure even cooking.
  6. Optional slow cook method: Alternatively, set the Instant Pot to the slow cook function and cook the mixture for 2 hours to deepen the flavors.
  7. Serve and garnish: Serve the pumpkin butter chickpeas hot over a bed of jasmine rice. Garnish with freshly chopped cilantro and lime wedges. Accompany with vegan naan bread for a complete meal.

Notes

  • You can substitute canned chickpeas with freshly cooked chickpeas if preferred, adjusting cooking time accordingly.
  • If you like a spicier dish, increase the amount of Kashmiri red chili powder or cayenne pepper.
  • For a creamier texture, use full-fat coconut milk instead of light coconut milk.
  • Make sure to rinse and drain canned chickpeas thoroughly to reduce sodium content.
  • Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
  • Serve with jasmine rice and vegan naan to complete the meal.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Method: Instant Pot
  • Cuisine: Indian
  • Diet: Gluten Free

Find it online: https://dishiary.com/indian-pumpkin-butter-chickpeas-made-in-an-instant-pot-recipe/