VEGETARIAN

Instant Pot Coconut Curry Chickpeas

Name: Instant Pot Coconut Curry Chickpeas
Prep time: 10 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 tbsp oil; 1 onion, diced; 1 tbsp curry powder; 1 tbsp grated ginger; 1½ cups low-sodium vegetable broth; 2 15-oz cans chickpeas, rinsed and drained; ¾ cup coconut milk; 1 lime, juiced

Pantry chickpeas simmered in a golden coconut sauce with ginger and a squeeze of lime.

About 40 min 4 servings Easy

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A pantry dinner that tastes like a plan

This is what I make when the fridge looks empty. Two cans of chickpeas, an onion, broth, and a can of coconut milk. Nothing fresh to shop for, nothing to thaw.

It still tastes like a real dinner. The curry powder and ginger do the heavy lifting, and the coconut milk makes it taste like you planned it.

Spices first, coconut milk last

Soften the onion in oil on Sauté. Stir in the curry powder and ginger for just 30 seconds. Spices taste stronger when they hit hot oil first, and 30 seconds is all they need.

Add the broth and scrape the bottom of the pot clean. Stuck bits can give you a burn warning halfway through, and that is a headache you can skip. Stir in the chickpeas and pressure cook for 5 minutes. Then leave the pot alone until the pressure drops on its own. That is a natural release.

Stir in the coconut milk at the end and let it simmer until it coats the chickpeas. Coconut milk stays rich and smooth added after. Finish with lime juice and serve it over rice.

THE RECIPE