If using dried chickpeas you'll need to soak them overnight, or for at least 4 hours. When I'm making this recipe for dinner, I soak them in the morning, so they are ready by the evening. Pour one cup of dried chickpeas in a bowl, and fill the bowl with 3 cups of water.
Add a ¼ cup of vegetable broth to the bowl. Then add minced garlic, chopped jalapeño pepper, minced fresh ginger, and red onions. Sauté for about 5 minutes or until soft.
Set instant pot to sauté mode. Pour in the diced tomatoes with all the juices. Then add all of the spices including the garam masala, smoked paprika, coriander, cumin, turmeric powder, salt, black pepper, and coconut sugar. Stir to combine. Sauté an additional 3 minutes.
Drain the chickpeas from the water they are soaking in, then add them to the pot. Add 1 ½ cups of fresh water for cooking. (If using canned chickpeas see notes.)
Secure the pressure cooker lid. Turn the valve to seal. Press the pressure cook mode. Set to High. Set the time to 25 minutes.
When the pressure cooking is done, allow to natural release for 20 minutes. If the button hasn't dropped, turn the valve to vent to release the remaining pressure.
Serve as a stew, or on top of basmati rice, or with a side of naan. Top with a squeeze of fresh lemon juice, and chopped cilantro!