Fits into almost any diet! Serve alone or with Naan dippers or over rice.

DIETS: LC GF VG VT
Serves 4
Time: 9 hours (includes overnight soak); about 1 hour if using canned beans

Ingredients: 

• 1 cup dried chickpeas (or 2-15oz cans, drained and rinsed)
  
• 2 Tablespoons olive oil
  
• 1 yellow onion, diced
  
• 1.5 teaspoons cumin seeds
  
• 4 small (or 2 large) garlic cloves, minced
  
• 1-13oz can unsweetened coconut milk (shake well before using!)
  
• Juice from 1/2 a lime
  
• 2 Tablespoons garam masala, divided
  
• 2 teaspoons seasoned salt, divided
  
• 2 teaspoons ground cumin, divided
  
• 1/2 teaspoon ground turmeric
  
• 1/2 teaspoon ground cinnamon
  
• 3 Tablespoons tomato paste
  

Instructions: 

• Soak chickpeas in a large bowl in 4 cups of warm water. Cover and allow to soak at room temp for 8 hours (or overnight).
  
• Drain and rinse chickpeas and set aside.
  
• Add olive oil to the Instant Pot, hit Saute and move to the More or High setting.
  
• When hot add the onion and cumin seeds and saute for 3 minutes or until slightly softened.
  
• Add garlic and saute for about 60 seconds.
  
• Add the chickpeas, coconut milk, lime juice, 1 Tablespoon garam masala, 1 teaspoon seasoned salt, 1 teaspoon ground cumin, 1/2 teaspoon turmeric and 1/2 teaspoon cinnamon.
  
• Stir well, then top with the spinach.
  
• Secure the lid, move valve to sealing position, hit Keep Warm/Cancel and then hit Manual or Pressure Cook on High Pressure for 20 minutes (Reduce to 10 minutes if using canned chickpeas).
  
• When done, allow a 5-minute natural release, followed by a quick release (do quick release only if using canned chickpeas).
  
• Add the tomato paste, remaining 1 Tablespoon garam masala, 1 teaspoon seasoned salt and 1 teaspoon ground cumin and mix well.
  
• Serve!
  

Nutrition Info Per Serving: 
Calories 474
Total Fat 31 g
Cholesterol 0 mg
Sodium 1225 mg
Potassium 956 mg
Total Carbohydrate 42 g
Dietary Fiber 8 g
Sugars 8 g
Protein 14 g