Prep Time: 5 mins Cook Time: 20 mins Total Time: 25 mins Serves 6
A Vegan, chickpeas and spinach (and optionally chicken) dish cooked in onion, tomato based tangy sauce and spiced with turmeric, cumin and garam masala. Course: Entree Cuisine: Indian Author: Archana Mundhe
Ingredients
- 2 15 oz cans of chickpeas rinsed and drained, or 2 cups soaked chickpeas (1 cup dry, soaked overnight), or 3 cups cooked chickpeas
- 10 oz bag spinach
- 1 15 oz can of diced tomatoes
- 1 large onion chopped fine
- 1 t turmeric
- 3/4 t cayenne pepper
- 2 t ginger grated
- 4 cloves garlic minced
- 2 t ground cumin or roasted cumin powder
- 1 t garam masala
- 1 t dry mango powder amchoor or 2 t lemon juice
- 3 T olive oil
- 1 1/2 t salt
Instructions
Turn Instant Pot to saute mode. Once the 'hot' sign displays, add oil. Add onions and mix well. Cook for 2 mins. Add ginger, garlic, cumin powder, turmeric, red chili powder and salt. Cook for 30 secs. Add tomatoes, 2/3 cup of water and chickpeas. Close Instant Pot with pressure valve to sealing position. Cook on Manual(Hi) for 4 mins. (If using pre-soaked chickpeas cook for 25 mins) (you can also add 2lb chicken thighs and cook for 10 min) Quick release the pressure. Open IP lid and set on Saute mode. Add garam masala and dry mango powder. Add Spinach. Mix everything together and cook for 2-3 mins. Serve hot with Rice or Naan