15 oz canned chickpeas (1.5 cups dried) rinsed and drained.
1/2 red onion & 1/2 Shallot diced.
2 cloves garlic, pressed or finely chopped.
1 Tbsp avocado oil
2-3 Tbsp red Thai curry paste
1 can light coconut milk
2 Cups of cubed Butternut Squash
2-3 cups spinach
Drain and rinse chickpeas well. Set aside. Peel and chop onion and peel and crush garlic.
Peel and cube butternut squash.
Press “sauté” and wait for the Instant Pot to say “hot”. Then add avocado oil, chopped onion and garlic and sauté until translucent.
Add red Thai curry paste and stir
Add coconut milk and stir well until well combined. Season with sea salt if needed (will depend on how salty the curry paste is).
Add chickpeas and butternut squash cubes, put on lid and turn valve to sealing position.
Set to “manual” high pressure for 15 minutes and let pressure release naturally (will take 15-20 minutes).
Once the safety pin drops open the pot and immediately add baby spinach and stir.
Serve over rice and enjoy.