This post may contain affiliate links. Please see our disclosure for more information.
Garbanzo Beans with Sesame Oil
Servings: 4 servings
Calories: 107kcal
Print Recipe
Ingredients
- 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
Instructions
- 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.
Notes
If you want it spicier, add ginger, black pepper, or red chili.
For a smoother texture, blend partially using an immersion blender.
Reference:
Adapted from “Simple Ayurvedic Recipes,” by Myra Lewin.
Recipe source:
Nutrition
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