Instant Pot Curried Chickpeas with Spinach

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recipe by Michelle Fagone

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

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.

Inspired by:

recipe updated May 7, 2020


  • Dried chickpeas icon
    Dried chickpeas
    1 cup (about 204 g)
  • Water icon
    4 cups (about 960 g)
  • Garlic powder icon
    Garlic powder
    1 tsp (about 2.65 g)
  • Baby spinach icon
    Baby spinach
    2 cups (about 62.4 g)
  • Black pepper icon
    Black pepper
    ¼ tsp (about 0.54 g)
  • Curry powder icon
    Curry powder
    1 tbsp (about 6 g)
  • Salt icon
    ½ tsp (about 3 g)
  • Ground nutmeg icon
    Ground nutmeg
    ⅛ tsp (about 0.29 g)
  • Tomato sauce icon
    Tomato sauce
    567.5 g (about 2 ½ cups)
  • Ground ginger icon
    Ground ginger
    ¼ tsp (about 0.46 g)


  • kCook icon Instant Pot
  • kCook icon Inner pot

Step preview

  1. Add dried chickpeas and water to the inner pot
  2. Close and lock the lid and turn the steam release handle to Sealing
  3. Pressure cook - Bean, High, 30 min
  4. Natural release - 10 min
  5. Release pressure -
  6. Drain
  7. Add garlic powder, baby spinach, black pepper, curry powder, salt, ground nutmeg, tomato sauce and ground ginger to the inner pot
  8. Close and lock the lid and turn the steam release handle to Sealing
  9. Pressure cook - Manual, Low, 4 min
  10. Release pressure -
  11. Transfer mixture to a serving dish and serve warm
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