Asian Kale and Chickpeas Express Pressure Cooker Recipe

Prep Time
< 15 minutes
Cook Time
< 15 minutes
  • 1 tablespoon toasted sesame oil
  • 1 medium onion, thinly sliced
  • 2 teaspoons grated fresh ginger, divided
  • 2 cloves garlic, minced
  • 2 jalapeño peppers*, chopped, divided
  • 8 cups chopped stemmed kale (1 bunch)
  • ½ cup vegetable broth
  • 2 cans (about 15 ounces each) chickpeas, rinsed and drained
  • 1 tablespoon lime juice
  • 1 teaspoon grated lime peel
  • 2 cups hot cooked rice (optional)
  • *Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
  1. Press BROWN/SAUTÉ on Crockpot™ Express Pressure Cooker. Add oil, onion, 1 teaspoon ginger, garlic and 1 jalapeño pepper; cook and stir 1 minute. Add kale; cook and stir 2 minutes or until slightly wilted. Add broth and chickpeas. Secure lid. Press MANUAL PRESSURE, set pressure to HIGH and time to 3 minutes. Make sure Steam Release Valve is in the "Seal" (closed) position. Press START/STOP.
  2. Once cooking is complete, quick release pressure. Stir in remaining 1 teaspoon ginger, 1 jalapeño pepper, lime juice and lime peel. Serve with rice, if desired.
Express Pressure Cooker