Curried Chickpeas with Spinach



1. Cover garbanzo beans in water and soak overnight.
2. Put vegetable stock, plant milk and curry powder in the pressure cooker and stir until curry is mixed into liquid.
3. Rinse and drain garbanzo beans and add to pressure cooker. Place the spinach bricks on top of the garbanzo beans. Place the onion wedges in the pot. Pour the diced tomatoes over the onions and spinach.
4. Put the lid on the pot and follow the safety directions for bringing the pot up to high pressure. Pressure cook for 18 minutes.
5. Follow the safety instructions for removing the pressure cooker from the heat and releasing the pressure. Open the pot and stir thoroughly. If you want the liquid to thicken, mash a few of the garbanzo beans against the side of the pot and stir.
6. Serve over brown rice with mango chutney or fresh mango on the side.


I have tried this recipe with both Mango chutney, as well as fresh mango. Each is delicious and brings a completely different flavor to the dish. The mango is a key ingredient in enhancing the flavor of this dish, but a little goes a long way. I use about 1 T of the chutney for a big helping.

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