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



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