Place all of the spices into a small dish and set aside for now (cumin, coriander, smoked paprika, cinnamon powder, cayenne powder, salt and black pepper).
Prep and measure out the rest of the ingredients. This will make it easier and faster to put together.
Press the saute button on the Instant Pot (IP) and let the inner pot heat up for 2 minutes. Add the onions and saute for 5 minutes, stirring often and adding a splash of water when they start to stick to the pot or look dry. Add the garlic, ginger, carrot, potato and reserved spices and stir.
Cook for 2 minutes, adding a splash of water and stirring when the spices start to stick to the pot.
Add the cooked chickpeas, tomatoes and water and stir. Turn off the IP and lock the lid into place, making sure the nozzle is pointed in the sealing position. Use the manual mode and set the timer for 6 minutes. Use the natural release method when the timer goes off. Allow to cool a bit before serving.
Garnish with minced dried apricots and fresh cilantro when serving.
Stove Top Directions
Place all of the spices into a small dish and set aside for now (cumin, coriander, paprika, cinnamon powder, cayenne powder, salt and black pepper).
Prep and measure out the rest of the ingredients. This will make it easier to put together.
Heat a large pot over medium heat for about a minute and then add the onions and saute for 5 minutes, stirring often and adding a splash of water when they start to stick to the pot or look dry. Add the garlic, ginger, carrot, potato and reserved spices and stir. Cook for 2 minutes, adding a splash of water and stirring when the spices start to stick to the pot.
Add the cooked chickpeas, tomatoes and water and stir. Bring to a boil and then turn the heat down and simmer with a lid on the pot at an angle for 15 - 20 minutes, until the veggies are soft to your liking. Allow to cool a bit before serving.
Garnish with minced dried apricots and fresh cilantro when serving.