I went to an arranged Sikh wedding in Punjab in India a decade ago and one of the fondest memories I had was of eating Chole, a melt in your mouth chickpea curry. Chole is believed to be the original Indian chana masala that has inspired the countless variations that you’ll find around the world. Here we make a curry paste and then cook the dish in some aromatic spices to give a more balanced flavour. The chickpeas are cooked until they have a melt-in-your-mouth consistency. To get that effect, the chickpeas are soaked overnight and cooked for longer than usual, 45 minutes on your Instant Pot’s pressure cooking setting. We then use an airfryer to top it with some crispy pieces of tofu – so yum!