First, drain the chickpeas from the can and rinse them well.
2 cups canned chickpeas
Press saute button on the Instant pot and heat the oil. Once hot, add bay leaf, and cumin seeds and let them sizzle for a few seconds.
1 bay leaf, 2 teaspoon olive oil, 1 teaspoon cumin seeds
Add chopped ginger and chopped onion and fry until they are light brown in color.
1 teaspoon ginger finely chopped, 1 onion chopped or ¾ cup chopped onions
Now add the chopped tomatoes and salt. Cook until the tomatoes are soft and mushy.
1 to mato chopped or ¾ cup chopped tomatoes, salt to taste
Then add all the spice powders. Mix well and cook for a minute.
½ teaspoon red chili powder, 1 teaspoon coriander powder, ½ teaspoon cumin powder, ½ teaspoon garam masala, ¼ teaspoon turmeric powder, ¼ teaspoon aamchur powder or 2 teaspoon lemon juice
Add rinsed chickpeas and coconut milk and give it a good mix to avoid having all the flavors at the bottom of the pot.
2 cups canned chickpeas, 1 can coconut milk
Close the Instant pot with the lid and pressure cook for 2 minutes at high pressure.
Once done, use the natural pressure release for at least 10 minutes and then do a quick release.
Open the Instant pot and add chopped spinach leaves and press saute button again and cook for a minute. Switch off the Instant pot. And you can squeeze a few teaspoons of lemon juice. (optional) 2 cups chopped spinach
Serve Instant pot chickpea spinach curry with hot rice or roti. Your vegan chickpea curry is ready!