Chickpea Curry with Rice

Source: thefoodieeats
https://thefoodieeats.com/instant-pot-curry-chickpeas/?fbclid=IwAR0nhXft4fOLP7lWR4NhJ4Y2SgfH_pIQh0RMrAKx-_Y6tP4tiyXKAwoWeC0

Ingredients

• 2 Tbsp. olive oil
• 1/2 cup yellow onion diced
• 1 1/4 tsp. sea salt divided
• 1 tsp ground ginger
• 1 Tbsp. garlic minced
• 2 Tbsp. curry powder
• 14.5 oz tomatoes fire-roasted, diced
• 13.5 oz. coconut milk
• 2 cans (13.5 oz each) chickpeas drained
• 8 oz. fresh baby spinach

Instructions

• Using sauté setting – add oil, onions, and 1/4 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.