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    Home » Recipes » Soups & Stews » Instant Pot Chickpea Curry

    Instant Pot Chickpea Curry

    5 from 2 votes
    May 13, 2020 (last updated January 16, 2022) by Amina Al-Saigh

    491 shares
    Jump to Recipe Print Recipe

    There are some days where I truly feel blessed to have my Instant Pot. It's a complete life saver for me, and it helps me enjoy amazing dishes so quickly and with so much flavor. Speaking of flavor - this Instant Pot Chickpea Curry is FULL of flavor! It's a vegetarian curry made with green lentils, chickpeas (duh), kale and coconut milk. I flavored it with the most delicious spices; garlic, ginger, turmeric, cinnamon and chili. It's a hearty and filling meal because of the lentils, but I actually always end up eating 2 portions and feeling super stuffed. It's that good.

    Chickpea Curry served on top of rice and garnished with lemon wedges

    How to make this chickpea curry in the instant pot

    This is one of the easiest recipes using the Instant Pot, mainly because it's vegetarian and cooking times are shorter. Here's the breakdown:

    1. Start by prepping your vegetables. That means finely dicing the onions, crushing the garlic, and mincing the ginger
    2. Turn the Instant Pot on saute mode and saute the onions, garlic and ginger in the olive oil. Once soft, add the lentils, all the spices and the broth. Mix them well
    3. Close the lid and pressure cook for 5 minutes. You'll also need to allow about 10-15 mins for the pressure to build up. Manually release the pressure when finished
    4. Meanwhile wash and prepare the kale by shredding it into smaller pieces using your hands
    5. To the Instant pot, add the coconut milk, water, and chickpeas. Mix well then add the Kale and simmer on saute mode for 10-15 minutes with the lid off. This helps everything blend together and for the flavors to develop further

    That's it - you're done! Taste and adjust it and add the lemon juice for that final pop of flavor. Don't be tempted to add all the ingredients and pressure cook everything together - the chickpeas will turn to mush since we're using canned chickpeas here.

    Oh and by the way, this is the Instant Pot I use, in case you haven't yet taken the plunge. I strongly recommend it.

    Chickpea Curry served on top of rice and garnished with lemon wedges

    How to store this chickpea curry

    You can store the leftovers in an airtight container in the fridge, and the curry will keep well for 3-4 days since it is completely vegetarian. This recipe is for a large batch, so if you are cooking it in this quantity, I recommend freezing it. I scoop enough of the curry for 1 meal into a freezer bag, get rid of any air, close the bag and flatten it out so it's easy to store. It will keep well in the freezer for a few months, and you'll thank yourself for it.

    Chickpea Curry served on top of rice and garnished with lemon wedges

    How to serve Instant Pot chickpea curry

    My favorite way to have it is with white Basmati rice, sprinkled with chili flakes and with a few lemon wedges. But I've also had it on it's own as a thick "soup" when I didn't have rice around and it was divine.

    If you try this recipe, don't forget to leave me a comment - I love hearing your feedback!

    Looking for more vegetarian recipes? Then try these:

    • Eggplant Fatteh
    • Crispy Baked Falafel
    • Instant Pot Lentil Soup
    • Instant Pot Roasted Red Pepper Soup

    lentil chickpea stew served on top of rice and garnished with lemon wedges

    Instant Pot Chickpea Curry

    An easy and delicious Instant Pot chickpea curry. Made with chickpeas, coconut milk, green lentils and kale. Flavored with warm spices, this is a hearty meal your family will enjoy!
    5 from 2 votes
    Print Pin Rate
    Course: Main
    Keyword: freezer-friendly, Instant Pot, lentil chickpea stew, vegetarian stew
    Cook Time: 20 minutes
    Servings: 6 -8 Servings
    Author: Amina Al-Saigh

    Ingredients

    • 2 onions diced
    • 5 garlic cloves crushed
    • 1 tbsp ginger minced
    • 3 tbsp olive oil
    • 2 cups green lentils
    • 2 cans chickpeas
    • 1 can 400ml coconut milk
    • 3 cups packed chopped kale
    • 2 tsp turmeric
    • 1 tsp cumin
    • 1 tsp chilli powder
    • ½ tsp cinnamon
    • 2 tsp salt
    • Juice of half lemon
    • Chilli flakes optional
    • 4 cups broth vegetable or chicken

    Instructions

    • Start by finely dicing the onions, crushing the garlic cloves and mincing the ginger.
    • In the instant pot, saute the onions, ginger and garlic using the olive oil until onions are soft, about 5 minutes.
    • Next, add all the spices and the washed green lentils and mix.
    • Add the broth and then pressure cook for 5 minutes.
    • Meanwhile, prepare the kale by washing it and shredding it into smaller pieces using your hands.
    • Manually release the pressure, then add the washed chickpeas, the coconut milk, plus 400ml water (fill the coconut milk can). Stir to combine.
    • Add the kale and simmer on saute mode with the lid off for 10-15 minutes.
    • Taste and adjust the spices and add the lemon juice.
    • Serve with rice, sprinkle with chilli flakes and serve with a wedge of lemon.

    Notes

    • I am using an 8 quart Instant Pot, so if you have a smaller pot, feel free to halve the recipe to make a smaller batch
    Tried this Recipe? Pin it for Later!Mention @HungryPaprikas or tag #HungryPaprikas!
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      Comments

    1. Melliforte says

      October 12, 2021 at 6:06 pm

      5 stars
      I just made your wonderful chickpea curry. It is so warming, satisfying and delicious! One change I made was to pre-cook chickpeas and brown lentils separately from scratch, since I didn’t have canned, and I didn’t have green lentils. Also, I used canned spinach instead of fresh kale. That might sound bad but I had no fresh greens, I was trying to use up canned spinach, and it actually worked well. Lastly, I omitted the two teaspoons of salt and compensated by adding half a small can of tomato purée and a teaspoon of chana masala spice blend (by Rani). Thank you very much for sharing this great recipe. I’m adding it to my collection of favourites!

      Reply
      • Amina Al-Saigh says

        December 13, 2021 at 9:04 am

        I'm so glad you enjoyed it!

        Reply
    2. Khadiga says

      October 07, 2020 at 7:21 pm

      5 stars
      Loved this! Not only is it healthy and filling without any meats, it was delicious and had the perfect amount of spices & flavor. Making it a second time for dinner today!

      Reply
      • Amina says

        October 08, 2020 at 1:34 am

        That's so wonderful to hear Khadiga! Thanks for the feedback 🙂

        Reply

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    ABOUT ME

    Hi friend! I'm Amina, a wife and busy mother of two. And I know you're super busy too. I'm here to help you figure out dinner for your family with my easy, quick, and Middle Eastern inspired recipes. Hope you enjoy your stay - and please - have a look around and get in touch!

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    491 shares