Prep time: 15 minutes, Cook time: 35 minutes, Serves 4

Ingredients :

1 cup dried chickpeas

1 tbsp. baking soda

4 cups water, divided

1 tsp. olive oil

1 clove garlic, minced

¼ cup diced onion

½ tsp. hot curry powder

¼ tsp. ground cinnamon

1 bay leaf

½ tsp. sea salt

Add the chickpeas, baking soda, and

2 cups of the water to a large bowl and soak for 1 hour.

Rinse the chickpeas and drain.

Directions :

In the Instant Pot, heat the oil on Sauté mode. Add the garlic and onion and sauté for 3 minutes.

Add the curry, cinnamon, and bay leaf and stir well.

Stir in the chickpeas and 2 cups of the water. Cover the lid.

Select Manual mode and set cooking time for 32 minutes on High Pressure.

When timer beeps, use a natural pressure release for 15 minutes, then release any remaining pressure.

Remove the lid and stir in the sea salt. Remove the bay leaf before serving.