Our Favorite Fall Instant Pot Indian Chickpea Soup

Hey hey, it's almost the weekend and none of my posts I had planned got finished but here I am sharing a dish I get a lot of questions about when I post. It is one of the dishes I have been making for a few years and by far one of our favorite dinners. Plus it is one that is even better the next day. Hellooooo weekend meal preppers, make a big batch and save for a busy night!! I have made it in the Instant Pot and stove top but I am sure a slow cooker would work too.


3 Cans of Organic Chickpeas

1 Can of Organic Full Fat Coconut Milk ( I sometimes do 1.5 to curb the spice)

2 tbsp of olive oil

1 tbsp Chicken Boullion ( I used a powdered version but love Better Than Boullion too!)

3-4 cups of water (I use unsalted bone broth when I have it!)

2 tbs Tomato Paste

2 tsp Cumin Powder

1 tsp Dried Oregano

1 tsp Dried Cilantro

1 tsp Coriander

1 tsp of white pepper

2 tsp sea salt

1 tbsp Sweet Paprika

1 tbsp Chili Powder

6 Garlic Cloves, minced

1 tbsp of ginger, finely minced or use a paste

1 Onion, minced

2 tbsp Garam Masala

2 tsp Curry Powder

1 tbsp of a sweetener like agave or honey or maple syrup

Frozen Peas

Fresh Cilantro ( for topping )


1. Turn instant pot pressure cooker to Saute function.

2. Saute onion, garlic and ginger in oil until fragrant. Mix often, and careful not to burn!!

3. Add all the spices, sauté 2ish minutes, letting them mingle, lol.

4. Add the tomato sauce and coconut milk. Add the sweetener and salt.

5. Add the drained chickpeas, ( you can add potatoes and/or cauliflower!) and give a good stir.

6. Pressure cook on high for 25 minutes!

7. Naturally release to finish the cooking.

8. Once it's released completely, open and set Instant Pot to “saute” function, add frozen peas (and sometimes I add red peppers or even mushrooms would work) and you can let them cook five minutes on sauté or just serve (the girls prefer crunchier veggies so I don't continue cooking).

Remember that as the sauce cools, it will thicken!!

* If you have a pickier bunch you can use a blender (be careful!!) or an immersion blender to blend up some of the soup or even all! This is huge for anyone that may not be a fan of chickpea texture.

Serve topped with fresh cilantro and with Naan, or white rice (we love long grain basmati rice!) or you can serve with both which we often do for the girls.

Everyone in my family eats and loves this dish, I do not skimp on the spice and have gradually made them try spicier foods in the last few years (especially since Miss Birdie loves spicy foods) because I want them to really get use to or try all kinds of flavors and foods but you can lay off the spice for your preference!

If cooking on the stove top, heat oil in a large Dutch Oven. Sauté onion, garlic and ginger in oil, until fragrant, about 2 minutes, over medium heat. Add all the spices and lightly toast. Add tomato paste and coconut milk. Stir and salt and sugar. Add the drained chickpeas (and potatoes or veggies that you may want!). Simmer gently on medium heat uncovered, until potatoes are tender, about 45- 60 minutes, then add bell pepper and peas. Simmer 5 more minutes and serve!

One day I will write a cook book that will be filled with stories on how/why I learned to make different dishes, and this is one with a big story that still makes me giggle. But signing off for now and hoping for a few more promised posts in the next few days, yay for a long weekend. :)