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Chickpea Curry (instant pot)


1 onion, chopped
6 garlic cloves, minced
[optional] 2 hot chilis
2 tsp ground cumin
2 tsp ground coriander
2 tsp turmeric
1/2 tsp cinnamon
1/2 tsp ground cardamom
1/2 tsp cayenne or to taste
1/2 tsp dried oregano
1-2 red bell pepper, chopped
2 tbsp ginger, minced
1 tsp salt
2 cup dry uncooked chickpeas, soaked for at least 30 mins in boiling hot water (4 hours to overnight soaking works best)
2x 13.5 oz can coconut milk
2 cups water
1-2 cups spinach
lemon/lime juice, cilantro, pepper flakes for garnish


Press saute on the Instant Pot. Add onion, garlic, chili and a good pinch of salt. Cook for 3 to 4 mins until translucent.
Add the spices and mix in.
Add the bell pepper and ginger and mix in. Drain the chickpeas and add to the pot. Add salt, coconut milk and water and give it a good mix to pick up any stuck bits.
Cancel saute, Close the lid to sealing. Pressure cook at high pressure for 40 to 45 mins. Let the pressure release naturally then open the lid.
Taste and adjust salt and flavor, add more spices if needed. If the mixture is thin, Mash some of the chickpeas to thicken or blend half cup of the curry and mix in, saute for a few mins if needed. (Fold in some baby spinach at this point while the chickpeas are still hot). Garnish with lemon, pepper flakes, and cilantro and serve over rice or grains.


Canned Chickpeas: Use just 1/2 cup water, 5 to 6 cups cooked chickpeas and pressure cook for 5 mins.
Variations: Use other beans such as brown chickpeas (pressure cook 50 mins), black eyed peas (pressure cook 30 mins), kidney beans or white beans(pressure cook for 45 mins).
Add a cup of chopped tomatoes with the chickpeas.
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