This delicious meatless recipe is a quick and easy swap for the traditional chicken tikka masala. And the best part? It only requires 10 minutes of prep time. Let your Instant Pot do the rest.
How to Make It
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.
