Wash the chickpeas and soak it for atleast 6 hours.
After 6 hours, drain the water and add it to the Instant Pot. Add 2/3 cup of water and close the lid and make sure the vent is in the sealing position.
Pressure cook the chickpeas in "manual" mode for 8 minutes and release the pressure naturally.
You can cook the chickpeas well ahead for this recipe. As the cooking time is different for the curry and the chickpeas, I did not combine them.
PS: You can cook the chickpeas on the stove-top pressure cooker too.
Make the Bunny Chow:
Chop the onion, tomatoes and the veggies.
Set the Instant Pot in the saute mode and when the display shows "HOT" add the oil.
After 30 seconds, add the chopped onion, garlic, ginger, curry leaves, cardamom, cinnamon, and the green chilies.
Saute for two minutes.
Then add the tomatoes, coriander powder, cumin powder, red chili powder, curry powder, turmeric powder, sugar, and salt. Mix them thoroughly.
Now add the veggies and cook for two minutes.
Then add the cooked chickpeas, tomato paste and the two cups of water.
Mix it and ensure the tomato paste is well combined. Press the cancel button.
Close the lid and ensure the vent is in the sealing position. Pressure cook this curry on manual mode at high pressure for 3 minutes and when the cooking is complete, release the pressure quickly after 5 minutes
Mix and serve hot with bread or dinner rolls.
PS: You can cook the curry on the pressure cooker. After adding the veggies and water, pressure-cook it for just one whistle.
Tomato paste is optional. It adds a tangy flavor and color. Instead of the paste, you can use extra tomato.
Adjust the salt and spices according to your preference. You need approx — 2 cups of veggies for this recipe.
You can mix and match according to your preference. You can cook the chickpeas ahead, or you can use the canned ones too.