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 bay leaf and stir-fry for 6-7 minutes, or until the onion begins to brown.

Step 3

Add the garlic, ginger, stir, then add the chopped tomatoes and cook for 5-7 minutes, or until they break down.

Step 4

Add the spices, stir, then add the chickpeas and water.

Step 5

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

Step 6

Naturally release pressure.

Step 7

Discard the black cardamom and the bay leaf, garnish with red onion and chopped cilantro.