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