Ingredients:
- 1 Tbs olive oil
- 4 garlic cloves, minced
- 1 1/2 cups dried chickpeas, soaked overnight, rinsed and drained
- 1 - 2 sweet potatoes (1 1/2 - 1 3/4 lb.), cut into chunks
- 1 1/2 cups tomatoes, coarsely chopped
- 1 1/2 Tbs curry powder
- 2 (13.5 oz) cans coconut milk
- fresh cilantro / basil
- salt or tamari to taste
- Turn Instant Pot to saute mode, add oil and brown garlic for a minute.
- Turn Instant Pot off. Add drained chickpeas, sweet potatoes, tomatoes, coconut milk, curry powder. Close lid and cook in high pressure for 18 minutes.
- When done, allow pressure to come down naturally. Open lid, add cilantro or basil. Season with salt or tamari.