Who here has an Instant Pot!? When it comes to meal prep, nothing beats this kitchen gadget. Make this channa masala in less than 20 minutes and you'll get 4-5 solid lunches and/or dinners for the week! You can't beat it.
1 cup chickpea mix + 1/2 cup rice
Canned chickpeas, drained and rinsed
2 16 ounce can
Indian simmer sauce
Fresh cilantro, chopped
Add chickpeas, simmer sauce, cauliflower and water to instant Pot and stir well.
Secure lid, set pressure release to sealing. Select bean/chili setting, set cook time to 3 minutes at high pressure.
After 3 minutes, move pressure release to venting. Once pot is open, stir in lemon juice and cilantro.