Cup Ah Channa / Boil Channa

Steps

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1. 1
   Soak dried chickpeas overnight with 1 tsp baking soda. The next day, rinse and drain thoroughly several times.
   ▶ ≈0:28
2. 2
   Transfer drained chickpeas to the Instant Pot and add 6 cups of water.
   ▶ ≈0:51
3. 3
   Add turmeric (1–2 tsp to taste), 2 tbsp green seasoning, 2–3 tbsp minced garlic, and a small piece of hot pepper. Stir gently. Do not add salt yet.
   ▶ ≈0:59
4. 4
   Cover the Instant Pot, select the beans setting, and cook for 20 minutes on high pressure.
   ▶ ≈1:25
5. 5
   Once cooking is complete, switch to quick release. Carefully release the pressure.
   ▶ ≈1:45
6. 6
   Add salt and roasted ground cumin, stirring well. Activate the sauté function to continue cooking and soften the chickpeas.
   ▶ ≈2:06
7. 7
   Mash some of the chickpeas to help thicken the sauce. Alternatively, blend a portion and return it to the pot.
   ▶ ≈2:34
8. 8
   Let the mixture simmer on sauté for about 15 minutes until it reaches the desired thick consistency. Add more roasted cumin and fresh seasoning herbs to taste as needed.
   ▶ ≈2:53
9. 9
   Verify the seasoning and texture are perfect. Let cool and serve—enjoy on its own, with doubles, bread, rice, or roti.
   ▶ ≈3:57