Step 1

Soak the chickpeas in cold water overnight. Drain, rinse and set aside.

Step 2

Press the sauté button. Add the oil and allow it to heat it up for a minute. Add the onion and stir-fry for 6-7 minutes, or until the onion begins to brown.

Step 3

Add the garlic, ginger and spices stir, then add the chickpeas, tomato sauce and water.

Step 4

Secure the lid, close the pressure valve and cook for 35 minutes at high pressure.

Step 5

Naturally release pressure.

Step 6

Add the bell pepper, cream and fenugreek leaves to the pot and mix well.

Step 7

Garnish with cilantro and serve.