Start by pressing the "saute" button on your Instant Pot. Adjust to "normal" saute. Drizzle with peanut oil. Once it reads "hot", add the diced onion and cumin seeds. Saute for 5-7 minutes, until onion is translucent and lightly golden at the ends. Add the ginger and garlic and saute until fragrant, about 1 minute.
Stir in the spices (garam masala, curry powder, salt). Deglaze the pan with a splash (about one tablespoon) of vegetable broth or water to remove any stuck on bits from the pot.
Add the remaining vegetable broth, coconut milk and dry chickpeas. Stir together to combine.
Lock the lid in place and close the vent. Cook on high pressure for 30 minutes. It will take about 15 minutes for the pot to come to pressure. When the 30 minute timer is complete, allow the pressure to release naturally. Once the pressure is completely released, remove the lid. Test chickpeas for doneness. If the chickpeas are not cooked enough, replace the lid and cook on high pressure for 3 minutes. When the timer is up carefully do a quick pressure release.
Stir in crushed tomatoes and optional spinach and taste for salt. The fresh spinach should wilt in under a minute. Serve with rice and garnish with lime wedges and fresh chopped cilantro.
Peanut oil: This is used because of the flavor it adds, but it can be substituted with canola, olive or vegetable oil as needed
Cumin seeds:Can be replaced with 1 teaspoon ground cumin as desired. Add ground cumin in with the rest of the spices instead of sauteing it with onion.
Garlic and ginger: One tablespoon fresh garlic/ginger can be replaced with 1 teaspoon ground dry garlic/ginger as needed. Add in with the rest of the spices instead of sauteing.
Spinach: Replace 2 cups fresh with 1 cup frozen as needed. Simmer until the spinach is fully defrosted.