Select the Sauté function on the Instant Pot and sauté the onions and 1/2 tsp salt in the olive oil (you can use water if you prefer) until they are lightly brown - about 10 min
Add garlic and sauté for about 1 min
Add tomatoes, cinnamon, cumin, turmeric, salt, pepper and bay leaf and stir well for about 2 min
Stir in chickpeas and water
Set the IP on Manual/high for 40 min and then let the pressure release naturally for 15 min
Stir in the spinach (if using) until wilted
Serve with Tahini Sauce and top with fresh cilantro
Instant Pot Chickpea + Tomatoes + Tahini Sauce
Fragrant, fast + full of nutrients
Ingredients
1 lb dried chickpeas (about 2 cups)
1 large red onion, sliced thin
4-6 garlic cloves, minced
2 15oz jars whole peeled tomatoes, cut up
1 tsp cumin
1 tsp turmeric
1 bay leaf
1 tsp cinnamon or a cinnamon stick
2 1/2 tsp sea salt
Freshly ground black pepper
3 Tbs olive oil
3 1/2 cups water (use 4 if you prefer it more soupy)
1/2 cup chopped fresh cilantro
Optional Addition: 3-4 cups fresh spinach
Tahini Sauce
Make the Plant-Based “Yogurt” and add 2 Tbs tahini
Instructions
Select the Sauté function on the Instant Pot and sauté the onions and 1/2 tsp salt in the olive oil (you can use water if you prefer) until they are lightly brown - about 10 min
Add garlic and sauté for about 1 min
Add tomatoes, cinnamon, cumin, turmeric, salt, pepper and bay leaf and stir well for about 2 min
Stir in chickpeas and water
Set the IP on Manual/high for 40 min and then let the pressure release naturally for 15 min
Stir in the spinach (if using) until wilted
Serve with Tahini Sauce and top with fresh cilantro
Notes
Serves 6
I like to top it with the Quick Avocado + Cucumber Salad
It goes well over a grain like farro or black rice