Pressure-cooked chickpeas join onions slowly softened in coconut oil and bloomed with curry powder, then cook down with carrots, potato, coconut milk, and spinach into a fragrant, spoonable filling built for crepes.
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In pressure cooker, combine chickpeas, water, cumin, salt, and bay leaves.
Bring pot to pressure, lower heat, and cook 30 minutes . Drain beans, set aside, and reserve bean liquid if using in place of stock.
In 12-inch sauté pan, heat oil. Add onions. Lower heat and cook until onions begin to soften and become translucent. Add curry. Cook 2-3 minutes more.
Add carrots and potatoes, stirring often to prevent sticking. Cook 5-6 minutes . Add garlic and salt. Cook 2-3 minutes more. Add stock or bean liquid reserved from chickpeas.
Add coconut milk and chickpeas. 3-4 minutes more. Add spinach. Cook until spinach becomes tender (about 1-2 minutes ). Adjust seasonings. If mixture looks too thick, add bit more stock or bean liquid.
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