Step 1

Drain the canned chickpeas in a colander, rinse well and set aside. Chop the veggies and assemble the remaining ingredients.

Step 2

Insert the inner pot into the inner pot, plug in and press SAUTE-NORMAL. Set the timer to 10 mins. Wait for the display to read HOT.

Step 3

When the display reads HOT, add the olive oil. Allow the oil to heat up for 1 min. Tip in the chopped garlic and saute until the garlic begins to brown.

Step 4

Now, add the onions and salt. Stir to combine and saute the onions till they are translucent.

Step 5

At this stage, add the ground spices (turmeric, curry powder and chili powder) along with the peanut butter and tomato ketchup.

Step 6

Mix well until the spices and the peanut butter are evenly incorporated with the onions, taking care not to burn the spices. If you sense them burning, press CANCEL.

Step 7

Now, add the vegetables along with the chickpeas. Stir well to combine.

Step 8

Tip in the pasta and spread it into an even layer. Add the coconut milk next followed by the water.

Step 9

DO NOT STIR. Gently press the pasta down using a spatula, so that it is fully immersed.

Step 10

Squeeze in the lemon juice. Press CANCEL. Ensure that the sealing ring has been fitted well into the lid.

Step 11

Close the Instant Pot and turn the VALVE to SEALING. Press PRESSURE COOK- HIGH PRESSURE. Set the timer to 4 minutes.

Step 12

Allow the cooking cycle to complete. As soon as the cooking cycle is complete, do a quick pressure release by turning the VALVE to VENTING.

Step 13

Press CANCEL before opening the lid. After opening the lid, add the finely chopped cilantro and gently stir to combine.

Step 14

Serve hot.

Step 15

Heat a 5 quart Dutch oven or a similar heavy bottomed pan with olive oil. When the oil is hot, tip in the garlic and allow it to begin to brown.

Step 16

At this stage, add the onions and salt and saute the onions till pink and translucent.

Step 17

Now, add the ground spices, tomato ketchup and peanut butter. Stir to combine.

Step 18

To the pan, add the vegetables and drained chickpeas. Stir well to make sure that the spices coat the veggies and chickpeas completely.

Step 19

Add 3 cups boiling hot water and stir well.

Step 20

Next, add 1.5 cups coconut milk, reduce the heat to the lowest and allow the mixture to come to a boil. This takes anywhere

Step 21

When the mixture comes to a boil, add the pasta and cook for 9 mins or for as long as the package recommends.

Step 22

Stir the pasta for a few times in between, to ensure that it doesn't stick to the bottom.

Step 23

Check if the pasta is cooked after 9 mins. If it is not done, continue to cook for 2 mins longer.

Step 24

When done, finish with a garnish of finely chopped cilantro and a squeeze of lemon juice.