Switch on the Instant Pot in saute mode. Add 2 tbsp of olive oil to the inner pot. Wait for a min and then add the sliced garlic saute for a few secs and add onion. Saute for 2 mins.

Next, add the chopped tomatoes and cook for another 2 mins.

Now add the paprika powder, Cumin powder, Black pepper powder, and the required salt. Combine everything.

Add the chickpeas. You may use canned ones or dried chickpeas too.

Add the 2 cups of water. Combine everything once and deglaze the sides of the Instant Pot.

Close the Instant Pot and move the pressure knob to sealing position. Set 8 mins in high pressure.

Wait for a natural pressure release and then open the Instant Pot.

Using an immersion blender everything to a soupy consistency and add the coconut milk.

Combine everything and garnish with some chopped parsley.

Vegan chickpea soup is now ready.