Directions

1. Add water (1 inch) on the bottom of pressure cooker, and add chickpeas. Close lid and lock. Set to "beans" and adjust for 10 minutes.
2. When done, quick release.
3. Open and remove chickpeas.
4. Set to "sear" and add oil.
5. When oil is hot, add cumin seeds and cook for approx. 30 seconds or until they start to crackle.

6. Add sliced onions and sauté for 5 minutes or until onions are golden and soft.

7. Stir in garlic, tomatoes, and other spices. Add remaining ingredients, except cilantro (for garnish) and return chickpeas to cooker.
8. Close lid and lock. Set for 15 minutes.
9. When done, natural release for 35 minutes. Afterward, quick release until all pressure is released.
10. Open and plate. Garnish with fresh cilantro and serve with basmati rice and warmed naan bread.