Step 1

Soak chickpeas in cold water overnight. Drain, rinse and set aside.

Step 2

Add all of the ingredients except for the ones listed under “add later” to the Instant Pot and mix well.

Step 3

Secure the lid, close the pressure valve and cook for 35 minutes at high pressure.

Step 4

Naturally release pressure.

Step 5

Press the saute button, then add all of the ingredients listed under “add later” and the optional slurry if you prefer a thicker sauce. Cook for 5 minutes, or until the bell peppers are slightly tender.

Step 6

Stir in the sesame seed oil then sprinkle with sesame seeds and scallions and serve.