Deseed and finely chop the tomato and the jalapeno. Chop the onion finely. Make garlic and ginger paste or finely chop them both. Add each to the Instant Pot as they are ready.

Dump the water and the chickpeas in the Instant Pot, followed by the spices and lemon/lime juice. Give it a stir. Close the vent, set to SEALING, and Pressure Cook on HIGH for 60 minutes with a 10 minute natural release reminder. Once the 10 minutes goes off (consider 15 instead on future goes if the chickpeas are still a little hard), manually dump the rest of the pressure and then use a potato masher or wooden spoon to mash a few of the beans, stirring them in to thicken the curry. Consider a few more drops of lemon or lime juice and adjusting salt if needed. Enjoy!

Results: Absolutely fabulous, at least a 4. Cooked the first time in the 60 minutes and was perfect with a medium amount of mashing. Needed just a little more salt and lemon/lime juice to really make it pop at the end.

Made four very nice servings. Served with rice for a lovely meal (bonus points if the rice was cooked with a little bit of butter!). Different and perhaps better than the storebought channa masala. Reheats well.

Will trust to cook unattended in the future.

Consider adding 1/4 tsp, or more, of cayenne pepper for a little bitta kick.