Instant Pot Chickpeas Potato Vegan Curry

This recipe works with canned/dry chickpeas. But please note here that the cooking times will vary if using soaked chickpeas vs canned ones. For more nutrition, you can also add other veggies like cauliflower, carrots, and sweet potatoes to this Instant pot curry. You may also skip adding coconut milk in the end. Although it does give this chickpea and potato curry a very nice creamy flavor. Feel free to add fresh cream (vegan or regular) instead. Garnish this vegan curry with some chopped onions for a more earthy flavor. You can easily make this on a stovetop if the Instant Pot is not available. But for that, you need need to use cooked or canned chickpeas. Store this in the fridge for 4-5 days. It also freezes well for 2-3 months.