Using sauté setting – add oil, onions, and ¼ teaspoon of salt and cook for about 3 minutes, until onions are soft and translucent. Then add ginger and continue cooking for another 3 minutes or so. Next, add garlic and cook for one minute more. Now Add curry powder and mix well, allowing to toast for about a minute.
Stir in tomatoes (using liquid to deglaze the bottom of pot), followed by chickpeas, coconut milk, and remaining salt. Mix well.
Lock lid and cook at high pressure for 5 minutes. Once cook time is complete, quick-release pressure.
Finally, add spinach and mix until fully wilted. Serve with rice or quinoa.
Be sure to use the juice from the tomatoes to deglaze the bottom of the pot. The ginger may stick a little, which is okay; but gently scraping the pot with some liquid will help prevent any possible burn notices.
Can I use dried chickpeas instead of canned? Simply swapping out dried for canned will not work with this method. The amount of time it takes to cook dried chickpeas would drastically overcook the tomatoes. What you might try is cooking a batch of chickpeas and storing them in the fridge; using them as you need them. You will need about 1 ½ cups of cooked chickpeas.What kind of curry powder do you use? I know my answer to this may not be common, but I really only ever have Jamaican-style curry powder in my pantry. I use it all the time and we love the flavor! But you can really use any kind that you prefer.Can I double the recipe? Yes. The cook time will remain the same.Can I make this recipe on the stove top? Yes! You can can find our stove top version here.