Ingredients
2 tbsp olive oil
1 onion, diced
1 small green bell pepper, diced
2 large garlic cloves, minced
1 tbsp curry powder
15 oz chickpeas, (2 cans), rinsed and drained
14½ oz crushed tomatoes, (1 can) or diced tomatoes, with juice
1 cup corn, frozen
1 cup okra, sliced
1 cup kale leaves, packed
1 cup vegetable broth
1 tbsp maple syrup
1 tsp fine sea salt
¼ tsp freshly ground black pepper
1 lime, juiced
2 tbsp cilantro leaves
Preparation
Preheat the Instant Pot by selecting Sauté.
Once hot, add the oil and onion and stir. Cook for 4 minutes until the onion is translucent and starting to brown. Add the bell pepper and garlic and cook for 2 minutes more.
Add the curry powder and stir. Cook for 30 seconds before adding the chickpeas, tomatoes with juice, corn, okra, kale, broth, and maple syrup.
Stir chickpea mixture and secure the lid, moving the steam release valve to Sealing.
Select Manual or Pressure Cook and cook at high pressure for 5 minutes.
Once cooking is complete, let the pressure naturally release for 10 minutes. When the screen reads LO:10, move the steam release valve to Venting to release any remaining pressure.
When the floating valve in the lid drops, it’s safe to remove the lid. Add the salt, pepper, and lime juice. Stir and taste, adding more salt as needed.
Top with cilantro leaves and serve over cooked rice. Enjoy!
