Set the instant pot to a sauté mode and add oil.
Add garlic and celery, sauté well. Now add ginger and mix well.
Now add veggies and sauté for a minute.
Add the spice mix and give a good stir. Mix in the tomatoes and add kala chana with broth. Mix well.
Now add a cup of water or broth. Set the instant pot to soup mode and set for 20-minutes. Once it beeps, wait for natural pressure release.
Open the lid and garnish with cilantro and ginger julienne.
Smash some of the chickpeas with the back of the ladle.
Serve warm with some lime juice.