Curried Chickpeas with Potatoes and Spinach

1             teaspoons vegetable oil

½            red onion, finely chopped

1              habanero pepper, deseeded and finely chopped

2              garlic cloves, finely chopped

1            tablespoon mild curry powder

½           teaspoon ground cumin

1             cup dried chickpeas, rinsed and drained

2             cups low-sodium vegetable or chicken broth

12          ounces white potatoes, cut into ½-inch dice

½           teaspoon kosher salt

1            cup fresh baby spinach, packed

Nutritional information per cup: Calories 152 (20% from fat) • carb. 24g • pro. 7g fat 3g • sat. fat 0mg • chol. 0mg • sod. 443mg calc. 47mg • fiber 16g

1. Put the oil into the cooking pot of the Cuisinart® Pressure Cooker. Select Sauté. Once the oil is hot, add the onion, pepper and garlic. Cook until softened and fragrant, about 5 minutes. Add the curry powder and cumin and stir well over the heat; continue to cook for a few minutes. Add the dried chickpeas and broth. Secure the lid and select High Pressure. Set time for 30 minutes. When tone sounds, allow pressure to release naturally.
2. Once pressure is completely released, the red indicator will drop. Remove the lid. Add the potatoes and salt and secure the lid. Select High Pressure for 3 minutes. When time expires, use Quick Pressure Release.
3. Remove the lid and stir in the spinach. Taste and adjust seasoning as desired.