Chickpea Curry

Ingredients

Sauté

• 1 tbsp coconut oil or olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tsp garam masala
• 1 tsp turmeric
• 1 tsp cumin
• 1/2 tsp cayenne pepper

Pressure cook

• 2 cans (15 oz each) chickpeas, drained
• 1 can (14 oz) coconut milk
• 1 can (14 oz) diced tomatoes
• 1 tbsp tomato paste
• Salt

After cooking

• 3 cups fresh spinach
• Juice of 1 lime
• Rice or naan for serving
• Fresh cilantro for serving

Instructions

1. Set pot to sauté. Heat oil and cook onion until softened, about 4 minutes.
2. Add garlic, ginger, garam masala, turmeric, cumin, and cayenne. Stir for 1 minute until fragrant.
3. Add chickpeas, coconut milk, diced tomatoes, and tomato paste. Stir well.
4. Pressure cook on high for 8 minutes.
5. Quick release.
6. Stir in spinach until wilted. Add lime juice and salt to taste.
7. Serve over rice or with naan, topped with cilantro.