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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!