Ingredients
1 tbsp coconut oil
2 small yellow onions, diced or 1 large
4 cloves garlic, minced
1 tbsp minced ginger
2 (540mL) cans chickpeas rinsed and drained
1 tbsp garam masala
1 tbsp coriander
1 tbsp brown sugar
2 tsp cumin
1 tsp turmeric
1 tsp salt
1 (796mL) can Diced tomatoes
1/2 cup vegetable broth
3 cups chopped baby spinach
Naan, for serving (optional)
Cilantro, for garnish (optional)
Rice, for serving
1 cup dry basmati or jasmine rice
1 1/2 cups water
1 tsp butter
Instructions
INSTANT POT INSTRUCTIONS
Add coconut oil, onions, garlic, ginger, chickpeas, garam masala, coriander, cumin, turmeric, salt, diced tomatoes and vegetable broth to Instant Pot in that order. Place lid on Instant Pot and make sure valve is set to seal.
Press the pressure cook button and set to high, then cook for 2 minutes. Instant Pot will take about 15 minutes to come to pressure then pressure cook the 2 minutes.
Meanwhile, cook rice in a rice cooker while everything is pressure cooking and heat naan if serving in the oven or microwave.
Do a quick release of the pressure by flicking the switch at the top with a spoon, then open lid when pressure gauge has dropped and lid opens easily. Stir in baby spinach. Serve over rice and with cilantro/naan and enjoy!
STOVETOP INSTRUCTIONS
Add all ingredients (besides spinach, naan, cilantro and rice) to a large pot on the stove and bring to a boil. Simmer for 30 minutes, then stir in spinach.
Meanwhile, cook rice in a rice cooker while everything is cooking and heat naan if serving in the oven or microwave. Serve over rice and with cilantro/naan and enjoy!
SLOW COOKER INSTRUCTIONS
Add all ingredients (besides spinach, naan, cilantro and rice) to slow cooker. Cook on low for 6 hours or on high for 3 hours.
Meanwhile, cook rice in a rice cooker while everything is cooking and heat naan if serving in the oven or microwave. Serve over rice and with cilantro/naan and enjoy!
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