Drain the soaked chickpeaas, wash well, drain and set aside.
Press Saute on the Instant pot. Let the pot get hot for 2 mins. Add oil and spread using a spatula.
Meanwhile. Mince and mix together or process the onion, ginger, garlic and hot chile. Add to the hot oil. Cook for 3 to 4 minutes, stirring frequently.
Add the spices(cumin garam masala, paprika, coriander) and mix in. Add the tomatoes and bring to a boil. Mash the larger pieces.
Add washed and drained chickpeas, salt and water. Close the lid and put the knob on sealing.
Pressure Cook for 25 to 30 minutes. I usually cook for 30 minutes to be on the safe side as older chickpeas take a bit longer to cook.
Quick release after 10 mins. Press saute. Fold in the greens and non dairy milk.. Taste and adjust salt. Cook for 2 to 4 mins to wilt the greens.
Add cayenne and lemon juice and mix in. Serve hot over rice or with roti or naan.
Variations: add 1 tsp kasuri methi (dried fenugreek leaves) or 1/2 tsp amchur or both. Use other spice blends such as berbere, cajun, chili powder blend or Jamaican curry powder instead of the spices (cumin, garam masala).For creamier result, use 3/4 cup coconut milk or non dairy milk + 3/4 cup water instead of 1.5 cups water to cook. Or use an immersion blender to blend some of the cooked mixture. The blended chickpeas will thicken it up. Saucepan: Follow steps 1 to 4 in a saucepan over medium heat. Add 1 15 oz can chickpeas(drained), or 1.5 cups cooked chickpeas, salt and 1/2 cup nondairy milk. Cook for 10 minutes. Fold in the greens, and simmer for another 3 to 5 minutes. Add cayenne and lemon.With soaked chickpeas, add 1.5 cups water and 1/2 cup non dairy milk and cook partially covered for 35 to 40 minutes or until tender to preference. Then fold in the greens.Nutritional values based on one serving