Curried Chickpeas with Spinach

By: I Love My Instant Pot Gluten Free Diet by Michelle Fagone

Curried Chickpeas with Spinach
cuisine icon Cuisine
Modern
cuisine icon Course
Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Diet
Gluten Free
cuisine icon Cooking Technique
Pressure Cook
cuisine icon 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, I Love My Instant Pot Gluten Free Diet by Michelle Fagone, main course, modern, prep 5 min, pressure cook, salt, tomato sauce, water

prep icon Prep Time
5 min
cook icon Cook Time
34 min

serving icon 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.
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