Instant Pot Spanish Chickpea and Rice

1 cup Dry Chickpeas

Overnight soak chickpeas in water. Drain the soaked chickpeas, wash well, drain and set aside.

2 Tbsp Coconut Oil
1 Tsp Cumin Seeds
1 Cup Onion, Sliced Lengthwise and Chopped into 2 Pieces

1 Tbsp Garlic Cloves, Chopped

1 tsp ginger, grated

mint, chopped

1 green bell pepper, chopped

1 yellow bell pepper, chopped

1 orange bell pepper, chopped

1/2 Tsp Black Pepper Powder

1/2 tsp ground turmeric
2 Tsp Dried Oregano

2 and 1/4 Tsp Chili Powder

3 and 1/4 tsp Salt

1 cup Hand-pounded Rice, Washed and Drained

2 Cups Tomatoes, Chopped

28 oz Can Artichoke Hearts, Chopped Lengthwise

2 cups laminate kale, chopped

3 Cups Water (Really that's all is you need and make sure the High Pressure is ON, otherwise chickpeas won't cook properly)

Cilantro, Chopped To Garnish
Lemon Juice

Press Saute on Instant Pot. 

Let the pot get hot for 2 minutes. Add oil, spread using a spatula.

Add cumin seeds and saute for few seconds, when cumin seeds starts to crackle, add onion, garlic. Cook for 5 minutes, stirring frequently.

Add black pepper powder, cayenne pepper, dried oregano, smoked paprika, saute for few more seconds.

Add rice and saute for 2 more minutes.

Add tomatoes, saute until tomatoes softens.

Add soaked, washed and drained chickpeas, artichoke hearts, mix well.

Add salt, water, mix well.

Close the lid, put the knob on sealing.

Cook on Manual for 15 minutes (make sure the High Pressure light is ON).

Let the pressure release naturally.

Open the lid, add cilantro and lemon juice and gently mix everything.

Taste Note: Tastes AWESOME. I added 2 and 1/4 Cups Water, it was little bit mushy, next time adding just 2 cups and check how the texture comes out.
Serves: 4 to 6
Yields: 12 Cups
Source: budgetbytes