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.
Servings Prep Time
6servings 5minutes
Cook Time
34minutes
Servings Prep Time
6servings 5minutes
Cook Time
34minutes
Ingredients
  • 1cup dried chickpeas or garbanzo beansrinsed
  • 4cups Water
  • 20ounces tomato sauce1 can
  • 1tsp garlic powder
  • 1/4tsp ground ginger
  • 1tbsp curry powder
  • 1/8tsp ground nutmeg
  • 1/2tsp salt
  • 1/4tsp ground black pepper
  • 2cups fresh baby spinach
Instructions
  1. Add chickpeas and water to the Instant Pot®. Lock lid.
  2. 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.
  3. Stir in remaining ingredients. Switch to low pressure and simmer 4 minutes to heat through and wilt spinach.
  4. Transfer mixture to a serving dish and serve warm.