Vegan Lectin Free Instant Pot Chickpea Curry

Ingredients:

• 1 cup dried chickpeas (soaked overnight and drained)
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated or minced
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 jalapeno pepper, seeded and minced (optional)
• 2 tablespoons coconut oil or olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper (optional)
• 1 (14-ounce) can crushed tomatoes
• 1 cup unsweetened coconut milk or almond milk
• 2 cups chopped spinach or kale
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish (optional)
• Cooked rice or quinoa to serve with curry

Instructions:

1. Set your Instant Pot to the "Sauté" function and adjust to high heat. Melt coconut oil or olive oil in the inner pot and add onion, garlic, ginger, green bell pepper, red bell pepper, and jalapeno pepper. Cook and stir until onions become translucent and peppers soften, about 5 minutes.
2. Add cumin, coriander, turmeric, and cayenne pepper to the mixture and cook for another 1-2 minutes to toast the spices and release their flavors.
3. Stir in chickpeas, crushed tomatoes, and coconut or almond milk. Season with salt and pepper to taste. Stir well to combine all ingredients and ensure that chickpeas are fully submerged in liquid.
4. Cancel the "Sauté" function and close the lid of your Instant Pot. Make sure to set the valve to sealing position. Cook on high pressure for 15 minutes. Once cooking is completed, allow for a natural pressure release for 10 minutes before carefully doing a quick pressure release by moving the valve to venting position.
5. Open the lid and stir in chopped spinach or kale until it wilts slightly from the heat of the curry. Taste and adjust seasonings as needed.
6. Serve over cooked rice or quinoa and garnish with fresh cilantro or parsley if desired. Enjoy your delicious and healthy vegan lectin-free curry!