30-60 min6 servingsAmerican

Curried Chickpeas with Spinach

By Michelle Fagone

6 servings

30-60 min

Easy

Recipe Details

Course: Main Dishes

Difficulty: Easy

Prep Time: 5 min

Cook Time: 34 min

Total Time: 30-60 min

Cooking Technique: Pressure Cook

Cuisine: American

Diet: Gluten Free

Yield: 6 servings

Ingredients

1 cup dried chickpeas or garbanzo beans
4 cups Water
20 ounces tomato sauce
1 tsp garlic powder
1/4 tsp ground ginger
1 tbsp curry powder
1/8 tsp ground nutmeg
1/2 tsp salt
1/4 tsp ground black pepper
2 cups fresh baby spinach

In addition to the curry powder and the nutmeg, the spices from this dish are remarkably fragrant and delicious. The chickpeas are supersatisfying to the tummy, and the spinach is packed with nutrients. Enjoy this recipe as a complete meal on Meatless Monday with a little Greek yogurt and a side of gluten-free naan or pita bread.

INSTRUCTIONS

Add chickpeas and water to the Instant Pot®. Lock lid.
Press the Beans button and cook for the default time of 30 minutes. When timer beeps, let pressure release naturally for 10 minutes. Quick-release any additional pressure until float valve drops and then unlock lid. Drain any extra liquid.
Stir in remaining ingredients. Switch to low pressure and simmer 4 minutes to heat through and wilt spinach.
Transfer mixture to a serving dish and serve warm.