Step 1

The night before cover 1.5 cups dried chickpeas with abundant water and let soak 12-18 hours. Then drain and rinse well. Set aside.

Step 2

Peel and chop onion and peel and crush garlic.

Step 3

Peel and cube sweet potato.

Step 4

Press "sauté" and wait for the Instant Pot to say "hot". Then add avocado oil, chopped onion and garlic and sauté until translucent.

Step 5

Add red Thai curry paste and coconut milk and stir well until well combined. Season with sea salt if needed (will depend on how salty the curry paste is).

Step 6

Add chickpeas and sweet potato cubes, put on lid and turn valve to sealing position.

Step 7

Set to "manual" high pressure for 18 minutes and let pressure release naturally (will take 15-20 minutes).

Step 8

Once the safety pin drops open the pot and immediately add baby spinach and stir.

Step 9

Serve over brown rice and enjoy or store in meal prep container and store in fridge for 3-4 days or freeze for up to 1 month.