Chickpea Tikka Masala

• 8 ounces dried chickpeas (garbanzo beans)
• 2 tablespoons canola oil
• 1 1/2 cups diced onion
• 1 1/2 cups diced carrot
• 1 1/2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1/4 teaspoon ground red pepper
• 4 cups water
• 1 cup frozen petite green peas
• 1/2 cup chopped fresh cilantro
• 1 tablespoon grated peeled fresh ginger
• 1 teaspoon sugar
• 3/4 teaspoon salt
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 (13.5-ounce) can light coconut milk
• 3/4 cup uncooked whole-wheat couscous
• 1 lime, cut into 6 wedges

1. Sort and wash chickpeas; drain. Remove lid from a
2. . Press Saute, 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.
3. 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 Saute, and use Adjust to select "More" mode. Cook, uncovered, 5 minutes or until thoroughly heated.
4. 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.

chickpeas, canola oil, onion, carrot, curry powder, ground cumin, ground red pepper, water, frozen petite green peas, fresh cilantro, fresh ginger, sugar, salt, tomatoes, light coconut milk, couscous, lime

Taken from www.myrecipes.com/recipe/instant-pot-chickpea-tikka-masala (may not work)