Curried Chickpeas with Spinach


  • 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
  • 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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