Ingredients
1 onion, chopped
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
2 cans chickpeas (400g each), drained and rinsed
400 ml canned diced tomatoes
200 ml coconut milk
1 cup fresh spinach
Method
1. Turn on the Instant Pot and set it to the sauté function.
2. Add the onion and cook until softened. Stir in garlic, ginger, cumin, coriander, and garam masala. Cook for a minute until fragrant.
3. Pour in the chickpeas, diced tomatoes, and coconut milk. Mix everything together.
4. Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
5. Once the cooking time is up, release the pressure. Stir in the fresh spinach until it wilts.
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