Instant Pot Curried Chickpeas with Spinach

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recipe by Michelle Fagone http://www.cavegirlcuisine.com/recipes/

  • Time icon
    Total Time
    49mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    107

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: https://recipes.instantpot.com/recipe/curried-chickpeas-with-spinach/

recipe updated Feb 4, 2020

Ingredients

  • Dried chickpeas icon
    Dried chickpeas
    1 cup (204g)
  • Water icon
    Water
    4 cups (960ml)
  • Garlic powder icon
    Garlic powder
    1 tsp (3g)
  • Baby spinach icon
    Baby spinach
    2 cups (62g)
  • Black pepper icon
    Black pepper
    about ¼ teaspoon (1g)
  • Curry powder icon
    Curry powder
    1 tbsp (6g)
  • Salt icon
    Salt
    about ½ teaspoon (3g)
  • Ground nutmeg icon
    Ground nutmeg
    about ⅛ teaspoon (0g)
  • Tomato sauce icon
    Tomato sauce
    591ml (2½ cups)
  • Ground ginger icon
    Ground ginger
    about ¼ teaspoon (0g)

Tools

  • 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. Cancel - Keep warm
  5. Natural release - 10 min
  6. Quick release
  7. Drain
  8. Add garlic powder, baby spinach, black pepper, curry powder, salt, ground nutmeg, tomato sauce and ground ginger to the inner pot
  9. Close and lock the lid and turn the steam release handle to Sealing
  10. Pressure cook - Manual, Low, 4 min
  11. Quick release
  12. Transfer mixture to a serving dish and serve warm
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