Chickpea spinach curry

Ingredients:

• 300g dry uncooked chickpeas

• 3 cups vegetable broth or water

• 200mL coconut milk

• 1 + 1/2 tbsp curry powder

• 1/8 - 1/4 tbsp cayenne pepper

• 300g frozen spinach (I love spinach, you can add more or less depending on your preferences and you can use fresh spinach instead of frozen too!)

• cilantro - I use about 1 to 2 cups of finely chopped cilantro - I love it 

 

To prepare:

1. Soak the chickpeas in water for at least 12h, the longer you let them soaking the easier they will be to digest, I try to leave them soaking for 24h 

2. Add the chickpeas (drained and rinsed) into the pressure cooker

3. Pour the vegetable broth (or water) and make sure the liquid is at least two fingers above the chickpeas, if you need more or want it to be more soup-like feel free to add water or more broth

4. Add the 200 mL of coconut milk, the curry powder and the cayenne pepper

5. Finally add the spinach and the cilantro

6. Cook in the pressure cooker for as long as the chickpeas you are using require (I use a quick pressure cooker and it takes 25 minutes for them to cook)