Channa Simla – Curried Chickpeas with Bell Peppers (with Instant Pot instructions)
Chickpeas, how I love them, I can never quite get enough of them. Today’s recipe is for Channa Shimla or Curried Chickpeas with Bell Peppers.
It is an especially simple and flavorful rendition of Chana Masala, Bell peppers are called Shimla Mirch in Hindi. Not really sure why as they do grow in many parts of India including the northern town of Shimla.
Bell peppers take us from late summer to fall, and are healthy and flavorful. It is amazing, how much flavor they can add to a simple dish like these simple chickpeas. If your day was anything like mine, you will relish the simple comfort of these homey, flavorful chickpeas. It has been getting colder, things have been heating up with the FLL challenges. I have been roaming around like a zombie. Although, even as I complain, my friend Amy reminds me that one day the kids will not really need me to drive them around. And I will not know what hit me. A statement, that is probably truer than I would like to admit.
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BTW, these chickpeas keep well for up to a week in the refrigerator, and also freeze incredibly well. I use home cooked chickpeas, and feel they enhance the flavor of the dish, but, if you use a can of chickpeas I will not tell.
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A simple savory chickpea creation meshing chickpeas with tomatoes and bell peppers.
Ingredients
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 medium sized red onion, diced
- 1 tablespoon freshly grated ginger
- 2 teaspoons minced garlic
- 1 medium bell pepper, diced
- 1 red cayenne pepper, minced
- 2 medium sized tomatoes, chopped (about 1 cup)
- 1 teaspoon salt or to taste
- 11/2 cups of chickpeas cooked chickpeas or dried soaked chickpeas if using the instant pot
- Freshly grated carrots (optional)
- 1 tablespoon finely chopped cilantro
Instructions
- Heat the oil and add in the cumin seeds and wait until the seeds begin to sizzle. Add in the onion and cook for about 5 minutes, until it softens and is sweaty.
- Add in the ginger and garlic and cook for 1 or 2 more minutes.
- Add in the bell pepper and red cayenne pepper and cook for another 2 minutes.
- Add in the tomatoes and the salt and stir well.
- Cook for another 5 minutes.
- Add in the chickpeas and cook for another 5 to 7 minutes.
- Garnish with the carrots (if using) and the cilantro and serve hot.
Notes
Instant Pot Instructions
Turn the instant pot onto saute. Add the oil and add in the cumin seeds after 1 minute and wait until the seeds begin to sizzle.
Add in the onion and cook for about 3 minutes, until it softens and is sweaty.
Add in the ginger and garlic and cook for 1 or 2 more minutes.
Add in the bell pepper (reserve a few pieces to garnish) and red cayenne pepper and the tomatoes and stir well.
Stir in the salt and the chickpeas with 1 and 1/2 cups water.
Turn off the saute mode and set to 35 minutes high pressure. Allow a natural steam release if possible or release after 7 minutes.
Garnish with the carrots (if using) and the cilantro and serve hot.