Servings: 6

1 can chickpeas, rinsed and drained 1 can chickpeas, rinsed and drained
1 cauliflower, chopped in bite-sized pieces 1 cauliflower, chopped in bite-sized pieces
3 tablespoon cooking oil 3 tablespoon cooking oil
1 cup chopped onions 1 cup chopped onions
1 bay leaf 1 bay leaf
1 tablespoon grated garlic 1 tablespoon grated garlic
½ tablespoon grated ginger ½ tablespoon grated ginger
½ cup water ½ cup water
1 can crushed tomatoes 1 can crushed tomatoes
1 green chili finely chopped 1 green chili finely chopped
½ teaspoon turmeric ½ teaspoon turmeric
1 teaspoon coriander powder 1 teaspoon coriander powder
1 teaspoon cumin, ground 1 teaspoon cumin, ground
1 teaspoon cayenne pepper powder 1 teaspoon cayenne pepper powder
1 chicken or vegetable bouilllion cube 1 chicken or vegetable bouilllion cube
2 cups chopped baby spinach (or 1 package frozen, thawed and drained well) 2 cups chopped baby spinach (or 1 package frozen, thawed and drained well)
Salt to taste Salt to taste
Fistful of chopped fresh cilantro Fistful of chopped fresh cilantro
Lemon juice Lemon juice

Sauté oil, spices, onion, garlic and ginger, stirring constantly to prevent burning.
Add cauliflower and stir to coat in seasonings.
Add crushed tomatoes, drained chickpeas, and bouillion cubes. Stir.
Place lid on Instant Pot and close vent to seal. Set to high pressure for 5 minutes.
Natural release for five minutes, then QR if necessary. Immediately add spinach and stir to combine. Taste for salt and, if needed, add some. Put lid back on Instant Pot for five minutes to allow spinach to heat through.
Top with chopped cilantro and a squirt of lemon juice..
If you like sauce thicker, sauté for a few additional minutes at the end.