A delicious Instant Pot Vegan Stew. Filed with chickpeas, tomatoes, pumpkin, coconut milk and spinach for a hearty meal. Freezes well.
Press Saute on the Instant Pot. Add coconut oil.
Once melted add onion, garlic, and ginger and cook 2-3 minutes until translucent.
Add cumin, coriander, garam masala and cook another minute.
Add chickpeas, tomatoes, pumpkin, and water.
Chop up tomatoes with a wooden spoon.
Close the lid and turn knob to seal the Instant Pot.
Set to soup for 20 minutes.
Quick release steam and add spinach/kale*
*If using Kale replace the lid and cook another 3 minutes. Quick release steam.
Once greens are cooked add coconut milk, stir.
Add lemon juice and Tabasco.
Serve immediately or allow to cool and freeze.