Indian, Lunch, Dinner and Entrees

Spicy arugula gravy with chickpeas

Start up the InstantPot. Get 2 bunches of greens and some cooked chickpeas. Make a simple gravy using the Immersion blender. This dish can come together in under 30 minutes. 

After we presented – Creamy chards with crispy cauliflower recipe – which was a huge hit, my mom who is an amazing cook herself prepared the same dish with chickpeas instead of cauliflowers. Hmmm that is a wonderful idea…. Lets bring in a robust protein – chickpeas. Also called by many other Indian names such as channa and chole, chickpeas are always welcome in our house. Infact I always have cooked chickpeas in my freezer to throw on to practically anything 😇

This recipe is quite similar to the earlier offering and it comes together completely in the InstantPot. I make use of the immersion blender to make a smooth puree of the greens. I bring in arugula which has a natural peppery taste and also adds another layer of spice to make it ‘a gravy with a kick’ 🤪. Keep in mind that lots of greens are needed to make a good quantity since greens wilt and reduce; I used 4 bunches in all. Pack the InstantPot till the top and don’t panic, the greens reduce to the bottom! Finally add some milk, any non-dairy milk works well too to bring some creaminess. Add the cooked chickpeas to finish off the dish. It is super simple and extremely delicious. It makes for a rich combination with plain cooked rice 😄

Spicy Arugula with chickpeas

Start up the InstantPot. Get 2 bunches of greens and some cooked chickpeas. Make a simple gravy using the Immersion blender. This dish can come together in under 30 minutes. 
Prep Time10 mins
Cook Time10 mins
Course: Main Course
Cuisine: Indian
Servings: 8

Equipment

  • InstantPot
  • Immersion blender

Ingredients

  • 1 Onion
  • 2 pods Garlic
  • 10 Cherry Tomatoes
  • 2 Tomatoes
  • 2 bunches Arugula baby
  • 2 bunches Spinach
  • 1 cup Chickpeas cooked
  • 1/2 cup Potatoes – diced and cooked optional
  • 1 tsp Turmeric powder
  • 1 tsp Black Peppercorns
  • 1 tsp Cumin seeds
  • 2 tbsps Oil

Instructions

  • Start an Instantpot on SAUTE mode; add oil and cumin seeds
  • Next add onions, garlic, tomatoes, peppercorns and give it a stir for 2 minutes
  • Now pack all the greens and put the lid on; cook for 2 mins under pressure
  • When timer is done, QR and carefully open the lid; add turmeric powder and salt
  • Using a Immersion hand blender, very carefully puree the greens to a smooth gravy
  • Add the cooked chickpeas and potatoes and mix well
  • Put the lid back on and turn it on for just 1 minute MANUAL
  • Serve it with plain and simple rice! 

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