Step 1

To crack coriander, place the seeds on a cutting board and rock the bottom edge of a skillet over them until they crack.

Step 2

Dissolve 1½ tablespoons salt in 2 quarts cold water in large container. Add chickpeas and soak at room temperature for at least 8 hours or up to 24 hours. Drain and rinse well.

Step 3

Using highest sauté function, heat oil in Instant Pot until shimmering. Add onions and ¼ teaspoon salt and cook until onions are softened and well browned, 10 to 12 minutes. Stir in coriander and pepper flakes and cook until fragrant, about 30 seconds. Stir in broth, scraping up any browned bits, then stir in chickpeas, sage, and bay leaves.

Step 4

Lock lid in place and close pressure release valve. Select low pressure cook function and cook for 10 minutes. Turn off Instant Pot and let pressure release naturally for 15 minutes. Quick-release any remaining pressure, then carefully remove lid, allowing steam to escape away from you.

Step 5

Discard bay leaves. Stir lemon zest and juice into chickpeas and season with salt and pepper to taste. Sprinkle with parsley. Serve, drizzling individual portions with extra oil.