Curried Chickpeas with 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.

Cuisine

Modern

Course

Main Course

Difficulty

Easy

Duration

30-60 min

Diet

Gluten Free

Cooking Technique

Pressure Cook

Keywords

30-60 min, 6 servings, contributed, cook 34 min, curry powder, dried chickpeas or garbanzo beans, easy, fresh baby spinach, garlic powder, gluten free, ground black pepper, ground ginger, ground nutmeg, main course, Michelle Fagone, modern, prep 5 min, pressure cook, salt, tomato sauce, water

Prep Time

5 min

Cook Time

34 min

Servings

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

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.

Previous Next