1-First, rinse and drain the chickpeas to remove any excess sodium, then prepare your vegetables by chopping the onion, crushing the garlic, slicing the carrots, and dicing the celery. This initial step helps build flavors from the ground up.

2-Next, set your Instant Pot to ‘Sauté’ mode and heat the olive oil before adding the onion and garlic; cook until they turn translucent and release their aroma.

3-After that, toss in the carrots and celery, stirring them for about 3 minutes to soften slightly. Now, add the chickpeas, fire-roasted tomatoes or pureed Roma tomatoes, tomato paste, chili garlic sauce if you’re using it, and all the spices like cinnamon, cumin, paprika, coriander, salt, and pepper. Pour in the vegetable broth and give everything a good stir to mix the flavors.

4-Pressure Cooking and Finishing Touches: Seal the Instant Pot lid and set it to high pressure for 15 minutes, allowing the ingredients to meld together perfectly. Once the cooking time is up, let the pressure release naturally for 10 minutes, then do a quick release for any remaining steam. Stir in the baby spinach, lemon juice, and honey or agave if desired, to brighten the soup and add a fresh twist.