- #instant-pot
Instant Pot Coconut Curry Chickpeas
Dried chickpeas pressure-cooked from scratch into a coconut-tomato curry — no canned beans, no overnight soak. Active time is 15 minutes; total wall time is about 75 minutes. 18g protein per serving over rice; the chickpeas do the work.
by John at Baisics
Ingredients
- 1 lb dried chickpeas
- 2 tbsp coconut oil
- 1 large yellow onion, diced
- 5 cloves garlic cloves, minced
- 2 tbsp fresh ginger, grated
- 1 tbsp garam masala
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 3 tbsp tomato paste
- 14.5 oz diced tomatoes, canned
- 13.5 oz full-fat coconut milk
- 4 cups low-sodium vegetable stock
- 2 tsp kosher salt
- 4 cups baby spinach
- 0.25 cup fresh cilantro, chopped
Instructions
- 1
Rinse the dried chickpeas and pick out any stones.
- 2
Set Instant Pot to Sauté (Normal). Melt the coconut oil and cook the onion 4–5 minutes until soft. Add garlic and ginger; cook 30 seconds.
- 3
Add garam masala, turmeric, coriander, and tomato paste. Stir and toast for 60 seconds — the spices should smell warm, not raw.
- 4
Turn off Sauté. Add chickpeas, diced tomatoes, vegetable stock, and salt. Stir once and scrape any fond off the bottom (or you'll trigger a Burn warning).
- 5
Lock the lid, vent to Sealing. Cook on Manual / Pressure Cook (High) for 40 minutes. Pressurize takes about 12 minutes.
- 6
Let the pressure release fully naturally — about 20 minutes. Quick-releasing dried beans cracks the skins.
- 7
Open the lid. Stir in the coconut milk and baby spinach; the residual heat wilts the spinach in 2 minutes.
- 8
Taste for salt. Finish with cilantro. Serve over rice or with flatbread.