Plant Based KC

1 cups dry chickpeas, soaked in water for 4 hours or overnight
1 Tbsp. olive oil
1/2 tsp. cumin seeds
1/2 tsp. fenugreek seeds
1/2 onion, diced
1 tsp. ginger, grated
2 garlic cloves, finely chopped
1/2 jalapeno, diced
1/4 tsp. tumeric powder
1 tsp. red pepper
1 tsp. cumin powder
1 tsp. garam masala
2 tsp. salt
1 can coconut milk
1/2 cup water
Cilantro leaves, chopped to garnish

Turn instant pot to the brown setting. Add the olive oil and once heated, add the cumin and fenugreek seeds. Allow the seeds to sputter. Saute onion, ginger, garlic, and jalapeno. When the onion is soft, add the tumeric powder, red pepper, cumin powder, garam masala, and salt. Drain the water from the soaking chickpeas and add to pot. Pour in coconut milk and water. Pressure cook on high for 40 minutes.

Serve over brown basmati rice.