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Curried Chickpeas with Spinach
Curried Chickpeas with Spinach
| By : |
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.
| Prep Time | 5 minutes |
| Cook Time | 34 minutes |
| Servings |
6 servings
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Ingredients
- 1 cup dried chickpeas or garbanzo beans rinsed
- 4 cups Water
- 20 ounces tomato sauce
1 can - 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
Ingredients
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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.
Michelle Fagone is a recipe developer, food blogger, and the author of several cookbooks including The “I Love My Instant Pot” Recipe Book, The “I Love My Instant Pot” Paleo Recipe Book, and The “I Love My Instant Pot” Gluten-Free Recipe Book. On her site, CavegirlCuisine.com, Michelle shares recipes and knowledge about the health benefits of cooking with local, fresh, unprocessed foods. Cavegirl Cuisine was named one of the Top 50 Paleo Blogs of 2012 by the Institute for the Psychology of Eating. Michelle lives in Louisville, Kentucky.
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The first cookbook dedicated to non-paleo gluten-free recipes for the hottest kitchen appliance: the Instant Pot—with 175 easy-to-make gluten-free recipes and photographs throughout!
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You’ll learn how to make satisfying, whole-food dishes for every meal from breakfast to dinner, snacks to desserts. You’ll also find an easy-to-understand overview of the Instant Pot including what all those buttons on your Instant Pot do, how to release the pressure from the Instant Pot when your cooking time is up, how to keep your Instant Pot clean, and more. The “I Love My Instant Pot” Gluten-Free Recipe Book is perfect for Instant Pot fans who follow a gluten-free diet or anyone who wants fast, delicious meals the whole family will love.
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I followed the instructions. I’ve never cooked with dried chickpeas before. Was I suppose to soak them first? The chickpeas were not cooked, which i discovered after I added all the other ingredients. I loved the flavor of the spices, just need to figure out what i did wrong
Was so good! Even my 9 and 6 year olds loved it! Cooked 40 min instead of 30 tho.
Will be making again, actually make me feel better and full while in the midst of a cold!
Easy and tasty. A little spicy; we might cut the curry powder down next time. Served it over baked sweet potatoes.
Was excellent. Perfect spice mixture, family loved it. Will for sure make it again.
We have a family of 6 who love to eat, so we doubled up the recipe. It was served over quinoa. This dish was a hit and received 12 thumbs up! This will definitely be put onto our rotation. Thank you so much for sharing this deliciousness!
Tasty combination but a small mistake in the last step: do not set the cooker to “low pressure” which is actually a pressure cooking setting. Rather just simmer until spinach wilts and salt to taste.