1. Drain the chickpeas. Dice onion, mince garlic, and grate ginger. Set Instant Pot to “Sauté” mode. Sauté onion, garlic, and ginger for 2-3 minutes.
2. Stir in tomato paste, curry powder, turmeric, cumin, and chili flakes.Add drained chickpeas and vegetable broth. Mix well. Close lid, set to “High Pressure” for 15 minutes.
3. Once done, use quick-release.
4. Set the Instant Pot to Sauté again Open lid, add the coconut milk. Stir in the bell peppers. cook the for 3 minutes. Add the peanut butter. Stir in the spinach and cook until it gets wilted. Squeeze in the lime juice.
5. Serve it hot over rice. Enjoy your Peanut Chickpea Curry!
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Ingredients:
250 g (1 cup)dried chickpeas – soaked over night!
1 small yellow onion
4 cloves garlic
1 thumb of ginger
2 bell peppers (different colors)
200 ml full-fat coconut milk (7 fl oz)
1 tbsp tomato paste
1 cup vegetable broth (240ml)
1 tbsp unsweetened peanut butter
1 tbsp curry powder
1 tsp turmeric powder
1 tsp cumin powder
1/2 tsp chili flakes
50 g baby spinach (1.76 oz)
Juice of 1/4 lime
Salt and black pepper to taste
Cooking time: 1 hour
Yields: 4 portions
Instructions:
1. Drain the chickpeas. Dice onion, mince garlic, and grate ginger. Set Instant Pot to “Sauté” mode. Sauté onion, garlic, and ginger for 2-3 minutes.
2. Stir in tomato paste, curry powder, turmeric, cumin, and chili flakes.Add drained chickpeas and vegetable broth. Mix well. Close lid, set to “High Pressure” for 15 minutes.
3. Once done, use quick-release.
4. Set the Instant Pot to Sauté again Open lid, add the coconut milk. Stir in the bell peppers. cook the for 3 minutes. Add the peanut butter. Stir in the spinach and cook until it gets wilted. Squeeze in the lime juice.
5. Serve it hot over rice. Enjoy your Peanut Chickpea Curry!