Chickpea Spinach Curry in the Instant pot is a perfect happy meal in just 30 mins. It is creamy, vegan and makes a nutritious duo with some rice or roti.
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Delicious chickpeas and baby spinach curry flavored with coconut milk are my perfect comfort food. it goes well with rice and flatbreads too.
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Why you will love this curry
- They are easy to put together in just 30 mins.
- It's vegan and gluten free.
- Makes a perfect option for weeknight dinners.
- It's a mess free one pot dish.
- The spices are mild and hence suit all taste buds.
Ingredients
Chickpeas or Garbanzo beans - I am using dried beans, hence I soaked them overnight and cooked them in Instant Pot. If using canned beans you may drain the water and use them directly while cooking.
Spinach - Baby spinach blends deliciously with the chickpeas curry and it enhances the nutrients too.
Whole spices - They add a lot of flavors when sauteed in oil. Feel free to skip them if you find them too flavorful and do not suit you.
Crushed ginger and garlic - Feel free to use the paste if you have them.
Onion- Use finely chopped red onion.
Tomato - I am using fresh tomatoes you may also use diced tomatoes.
Spice powders - I am using the basic Indian spice powders. They add a nice taste to the curry.
Aquafaba or chickpea stock - I am adding the liquid that I used for cooking the chickpeas. They add so much flavor to the curry. You may use water if you don't have it.
Oil - Use any cooking oil as you prefer. I prefer coconut oil or peanut oil.
Coconut Milk - The star ingredients and the real game changes. Never never replace this with any other non dairy milk.
How to cook Chickpeas in Instant Pot
These instant pot garbanzo beans are soft buttery and melt in the mouth. So easy to cook. All it needs is some soaking time and cooking time.
You can set manual cook time or use the preset timer as well. They require around 6 hours of soaking time and 20 mins of active cooking at high pressure followed by a natural pressure release. Drain the excess water and the chickpeas are now cooked to perfection. Instant Pot Chickpeas are ready to add to any curry, hummus, or salad.
How to make Chickpea Spinach Curry
Switch on Instant Pot in saute mode. Wait for a min and then add 1 tbsp of ground nut oil. Let it get hot. Next, add the cinnamon stick, cardamom pods. Let them splutter.
Now add the finely chopped onions and saute till they get soft.
Add the crushed ginger and garlic. Sauté for a min.
Next, add in the chopped tomatoes and cook for 4-5 mins till they are soft. Cover and cook if you prefer.
Next, add all the spice powders. I am using 1 tsp Coriander powder, 1 tsp red chili powder or paprika powder, ½ tsp Cumin powder, ½ tsp Turmeric powder, and the required Salt. Combine everything and cook for a min. Add water.
Now add cooked chickpeas. Combine everything.
Close the Instant pot and cook for 2 mins at high pressure and do a quick pressure release and open the Instant Pot.
Close the Instant pot and cook for 2 mins at high pressure
Do a quick pressure release and open the Instant Pot.
Now add 1 cup of coconut milk and mix everything.
Add the spinach. combine and keep the Instant Pot closed for another 15 mins.
After 15 mins open and the spinach appears shrunk.
Chickpea Spinach Curry is now ready to serve.
Tips & Variations
- You may use canned or dried ones for the curry. Canned ones save time and are ready to use.
- For cooking dried ones we have to soak them over night or for 6 hours and cook them in IP and then add them to the curry.
- There are even shortcuts to cooking the dried chickpeas without soaking.
- However, I recommend soaking the chickpeas and then cooking them. Soaking the chickpeas removes the phytic acid in them and prevents bloating or other digestive side effects from the beans.
- Adjust the spices as you prefer. you may use Kashmiri red chili powder for a brighter-colored curry.
- If you prefer less spice you may use paprika powder or use ½ tsp chili powder.
- However, the coconut milk addition balances the spice levels.
- You can also add in more vegetables like cauliflower or Potato if you prefer.
Serving Suggestion
Goes well with some Naan or Basmati Rice. The best ever dish to serve the curry is with poori (puffed flatbread), or roti. My perfect option is to go with Garlic Naan.
Storage Options
Goes well with some hot Butter naan. You may also serve it with other flatbreads. Goes well with Basmati or Jasmine rice as well.
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📖 Recipe
Chickpea Spinach Curry
Standard 1 cup measures 240 ml
Equipment
- Instant Pot 6 Qz
Ingredients
- 4 Cardamom
- 1 inch Cinnamon Stick
- 2 Onion
- 1 tsp ginger
- 1 tsp garlic
- 3 Tomato
- 1 tsp Red Chili Powder or Paprika powder
- 1 tsp Roasted Cumin Powder
- ½ tsp Coriander powder
- ¼ tsp Turmeric powder
- ½ tsp Garam Masala or Curry powder
- Salt as needed to taste
- 1 cup Water or Chickpea Stock
- 2.5 cups Chickpeas
- 1 cup Coconut Milk
- 2 cup Baby Spinach
Instructions
- Switch on Instant Pot in saute mode. Wait for a min and then add 1 tbsp of ground nut oil. Let it get hot. Next, add the cinnamon stick, cardamom pods. Let them splutter.
- Now add the finely chopped onions and saute till they get soft.
- Next, add the crushed ginger and garlic. Sauté for a min.
- Next, add in the chopped tomatoes and cook for 4-5 mins till they are soft. Cover and cook if you prefer.
- Next, add all the spice powders. I am using 1 tsp Coriander powder, 1 tsp red chili powder or paprika powder, ½ tsp Cumin powder, ½ tsp Turmeric powder, and the required Salt. Combine everything and cook for a min. Add water.
- Now add cooked chickpeas. Combine everything.
- Close the Instant pot and cook for 2 mins at high pressure and do a quick pressure release and open the Instant Pot.
- Now add 1 cup of coconut milk and mix everything.
- Add the spinach. combine and keep the Instant Pot closed for another 15 mins.
- After 15 mins open and the spinach appears shrunk. Chickpea Spinach Curry is now ready to serve.
Nutrition
Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.
Anne
Sounds delicious, and it seems there’s a an error in the amount of time to cook after adding the spinach. Is it really 115 min.? The next step says “after 15 min.”