One of my weekly staples is a good curry and this coconut chickpea curry made in the instant pot is right up my alley. Coincidence that my last post was also a curry? I would love to call it a quick meal but you’ve to remember to soak your chickpeas the night before.
Set your Instant pot to the sauté function and add 1 tbsp coconut oil. As soon as the oil is melted. Add the onion and saute on high until translucent, add the fresh chillies and the garlic, until fragrant.
De-glaze your pot with a tablespoon of water if it starts to stick at the bottom of the pan.
Add the freshly minced ginger, tomato paste and the spices and cook for about four minutes.
Add a cup of broth, the presoaked chickpeas, and the can of coconut milk, plus salt to taste.
Switch to pressure cook function and set to 40 mins for the most buttery chickpeas. I think even 35minutes would have been perfect for these chickpeas.
The chickpeas were soft, buttery just the way I like them and the curry was so creamy and delicious. Just the right amount of chilli. If you're not a chilli head like myself use sparingly.
I mashed a few chickpeas to thicken the curry as I was a bit too generous with the cup of broth.
I served this with some cumin, star anise basmati rice and zoodles for a pop of green.