Coconut Curry Chickpea Stew
Of all the soups I make including completely homemade this is my sons favorite. That's saying quite a lot for a soup made from a mix. Many coconut curries add sugar, you won't find that in this mix. It has a mild to medium spice (some heat) level, if you find it's too spicy add a little more coconut milk or serve over rice.
This soup takes a little over two hours of cooking time, however prep is very simple.
Can be made on stove top, in slow cooker or in an instant pot.
Instant pot directions:
Rinse garbanzo beans. Place in instant pot, cover with about 4 - 6 cups of water.
Set to manual high pressure 40 minutes.
When it's done let the beans remain in the pot for 15 minutes or longer. I've left them in the pot for up to 40 minutes. At this point all the pressure should be gone and the beans will be nice and plump.
You can drain the beans (don't rinse) or use some of the liquid in making the soup.
Rinse out the pot and wipe it dry. Set IP to Saute medium.
Chop one onion. Add 1 tablespoon olive oil to the instant pot. Add the chopped onion. Saute for @ 5 minutes and follow the rest of the directions as written (add everything else once onion is sauteed). At this point you will be using the IP as a pot not putting it under pressure as it takes about the same amount of time (30 minutes or so depending on how large you dice the sweet potatoes).