Tonight was vegetarian night and another opportunity to cook with garbanzo beans. I adapted this butter chicken recipe that I've made before and loved. I cooked the garbanzo beans ahead of time then added all the sauce ingredients to my Instant Pot and let it slow cook for a couple hours. I left out the cayenne this time so my kids would eat it. The sauce has a delicious kick to it and it was too spicy for them before. I recommend adding the cayenne if you like spicy; it really is the perfect finishing touch. Even without the pepper, though, it is still delicious. I ate mine on top of spaghetti squash and can't wait for the leftovers tomorrow!