Step 1

Add water and soaked chickpeas in the Instant Pot and pressure cook for 18 minutes on high-pressure mode.

Step 2

Let pressure release naturally for 10 minutes and then release the remaining pressure.

Step 3

Heat a skillet or wok on medium-high heat.

Step 4

Add sesame oil, once heated add whole dry red chili, peanuts, cashews, and garlic paste and saute for a few seconds.

Step 5

Add bell peppers, carrots, mushrooms, chestnuts, the white portion of scallions, and baby corn, and saute all vegetables until crunchy.

Step 6

Add salt, sugar, 1 tbsp of soy sauce and 1/2 tsp chili sauce, sriracha sauce (optional), and vinegar and mix well.

Step 7

Add water and corn starch and mix well.

Step 8

Add the cooked chickpeas and the liquid and let it simmer for a minute. (If using canned chickpeas, add 1/4 cup water and the chickpeas)

Step 9

Add the cornstarch and water mixture to thicken the sauce.

Step 10

Give it a good mix, garnish with chopped scallions and roasted peanuts.