Garbanzo Beans with Sesame Oil

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Garbanzo Beans with Sesame Oil

Prep Time: 5 minutes
Cook Time: 1 hour
Servings: 4 servings
Calories: 107kcal
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  • 1 cup chickpeas/garbanzo beans soaked and rinsed (sub with 2 cans chickpeas)
  • 1-2 tablespoons sesame oil
  • 1 teaspoon turmeric
  • 2 teaspoons cumin powder
  • 2 teaspoons coriander powder
  • 1/4 teaspoon asafetida
  • 2 1/2 cups water
  • pinch of salt

to finish

  • 3/4 teaspoon salt
  • lemon freshly squeezed


  • Soak dry chickpeas for 4 hours or overnight.
  • Place all ingredients (with just a pinch of salt) in the Instant Pot. Select HIGH PRESSURE and set the timer for 45 minutes.
  • Wait 15 minutes for the pressure to come down naturally, then open the lid safely. Hit CANCEL and then SAUTE. Add remaining salt and simmer for 2-3 minutes.
  • Hit CANCEL again, squeeze in the fresh lemon, and taste for salt. Add more salt, lemon, or spices if desired. (See note below for additional spices or blending options.)
  • Enjoy with rice and vegetables in Cashew Sauce.


If you want it spicier, add ginger, black pepper, or red chili.
For a smoother texture, blend partially using an immersion blender.
Adapted from “Simple Ayurvedic Recipes,” by Myra Lewin.
Recipe source:


Calories: 107kcal | Carbohydrates: 13g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 449mg | Potassium: 163mg | Fiber: 4g | Sugar: 2g | Vitamin A: 24IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 2mg

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