Spicy Tangy Chickpeas "Pindi Chole"

Bring the flavors of Delhi streets into your home. It's healthy yet decadent, spicy yet sweet, nutty yet silky. You can enjoy it as a meal with flat bread or as a snack on it's own, we will let you decide! 

TIP: cut packet on three sides for easy transfer.

Instructions: Organic Chickpeas, Organic Ginger, Avocado Oil, Grass-Fed Ghee, Organic Raw Sugar, Spices, Black  Tea, Green Chili & Salt   Allergens: Dairy (ghee)

Package includes: 1) Gingered Chickpeas   2) Spice Mix (includes a tea bag for smokey flavor and color).  

Instant Pot Instructions: 

1. Add in order ⅔ cup water, chickpeas, spice mix and . 
2. SEAL and cook on HIGH PRESSURE for 10 minutes.
3. Once done, let rest for 10 minutes, then VENT to release remaining pressure.
4. Open lid, remove tea bag and with a back of a spoon, mash a handful of chickpeas.
5. Set to SAUTE for 4 minutes to thicken sauce.
6. CANCEL to turn off. Enjoy!

Stovetop Instructions: 

1. Sauté gingered chickpeas for about 4 minutes.
   
2. Add 1 cup water, spice mix and bring to boil.
3. Reduce heat to low, cook covered for 15 minutes or till chickpeas are tender.
4. Open lid, remove tea bag,  simmer to thicken sauce.
5. Mash a handful of chickpeas to make sauce creamy. Enjoy!  

Garnish with: onions, lemon, tamarind-date chutney

Serve with: naan or on it's own

Leftover tip: prior to heating, splash water as chickpeas thicken over time.