Instant Pot Chickpea Curry

2 cans (14 oz) chickpeas, rinsed and drained

2 cans diced tomatoes

1 onion diced

4 carrots, peeled and chopped

1 tablespoon fresh grated ginger

1-2 garlic clove, minced

1 Tbsp olive oil

2 tsp cumin

1 tsp ground cloves

2 tsp turmeric

2 tsp ground coriander

1 teaspoon salt

1 can (14 oz) full fat coconut milk

chopped cilantro, for garnishing

white rice, for serving (at least 1 cup uncooked)

Heat your Instant Pot using the "Saute" function. Pour in the olive oil and let it heat to a shimmer.Add the onions and carrots and saute for 7-8 minutes, stirring constantly and cooking down until the carrots are soft and the onions are slightly translucent. Add the spices (cumin, ground cloves, turmeric, ground coriander, and salt) and continue cooking the onions until soft.Add the garlic and ginger, stirring and cooking for 1 additional minute. Add the chickpeas, tomatoes and coconut milk, stirring to combine.Put the lid on the Instant Pot and hit the "soup" function. Let cook, then either use the natural release to let the steam out gradually, or use manual steam release (letting the Instant Pot automatically switch to the warm function for 10 minutes, then releasing the steam and opening the Pot).Remove the lid and stir again. If the chickpea curry is too watery, switch to the saute function again and let the curry reduce a little, stirring constantly, for about 5 minutes.Taste and season with salt and pepper. Serve immediately over white rice or naan, with chopped cilantro (as an added option, try adding a dollop of plain Greek yogurt on top for ultimate creaminess)

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