Sort and wash chickpeas; drain. Remove lid from a 6-quart Instant Pot®. Press [Sauté], and then use [Adjust] to select "More" mode. When the word "Hot" appears, swirl in 1 tablespoon of the oil. Add onion; cook, stirring frequently, 4 minutes or until browned. Add remaining 1 tablespoon oil, carrot, and next 3 ingredients (through red pepper); cook 30 seconds, stirring constantly. Add chickpeas and 2 3/4 cups of the water to cooker. Turn cooker off.
Close and lock the lid of cooker. Turn the steam release handle to "Sealing" position. Press [Manual]; select "High Pressure," and use [-] or [+] to choose 40 minutes pressure cooking time. When time is up, turn cooker off. Open the cooker using Natural Pressure Release (page 4). Stir in green peas and next 6 ingredients (through coconut milk). Press [Sauté], and use [Adjust] to select "More" mode. Cook, uncovered, 5 minutes or until thoroughly heated.
While chickpeas cook, bring remaining 1 1/4 cups water to a boil in a medium saucepan. Remove from heat, and stir in couscous. Cover and let stand 5 minutes. Fluff with a fork. Divide couscous among 6 shallow bowls; top with chickpea mixture, and serve with lime wedges.
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