Step 1

Place the dried chickpeas in a large bowl and cover with 2 inches of cold water. The chickpeas will absorb water and expand in size, so make sure to use a large bowl. Drain and rinse the beans.

Step 2

Add the rinsed chickpeas and 2 cups of water to the instant pot and cook for 35 minutes at high pressure.

Step 3

Naturally release pressure.

Step 4

While waiting for the pressure to release, go ahead and roast the pomegranate powder by dry roasting it in a pan on the stovetop over medium heat. Stir-fry for 4-5 minutes, or until very dark brown (nearly black). Once it cools down, you can grind again for a finer texture if you'd like.

Step 5

Add this roasted pomegranate powder to a bowl along with the rest of the spices and mix well.

Step 6

Open the lid and use a spoon to sprinkle the spices on top of the chickpeas (do not mix spices with chickpeas yet! Leave spices in a layer on top of the chickpeas).

Step 7

Heat ½ cup of oil on the stovetop and once hot, pour the oil over the spices on top of the chickpeas.

Step 8

Mix well, mashing a few chickpeas with a spoon as you mix to help thicken the sauce. The sauce will thicken significantly after a few minutes.

Step 9

Top with small Indian green chilies, cilantro, and julienned ginger.