This recipe makes 24 cups with the added rice
Directions:
- Set the Instant Pot to Sauté mode.
- Add olive oil, minced garlic, and diced onions. Cook, stirring occasionally, until the onions become soft and translucent.
- Drain and rinse your chickpeas
- In a small bowl, combine chili powder, turmeric, cumin, ground coriander, garam masala, and salt
- Once the onions are cooked, switch the Instant Pot to high-pressure mode and set it for 15 minutes
- Add the prepared spice mix and stir to coat the onions
- Pour in the chickpeas, diced tomatoes, light coconut milk, and diced potatoes
- Mix everything well, ensuring the ingredients are evenly combined
- Close the Instant Pot lid, secure the valve, and press Start to begin cooking
- Once cooking is complete, allow for a natural pressure release
- Stir the mixture well and freeze dry as is, or mix in 3 cups of cooked rice
- Add parchment paper to your trays
- Spread the chana masala evenly onto your trays
- Pre Freeze when possible
- Freeze dry (my cycle time was 27 hours)
- Store in jars for short-term use or in mylar bags for long-term storage
Rehydration:
Add 2 cups of freeze-dried chana masala to a bowl, jar, or mylar bag along with 2 1/4 cups of hot water. Cover and let sit for about 15 minutes. The rice and potatoes can take some time to rehydrate. This makes about 2 cups. Enjoy
Notes:
I added rice to my recipe to make it easy to rehydrate on the go. You could leave out the rice and rehydrate the chana masala and serve over freshly cooked rice or freeze-dried rice you have on hand.
Nutritional Information per 2 cups of chana masala with rice mixed in
Calories 368 Carbohydrates 57 g Protein 11 g Fat 10 g Fiber 10 g Sugar 3 g
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