Heat the 2 tbsp coconut oil or neutral oil in a large Skillet over medium heat. Add the diced 1 medium yellow onion finely diced and cook, stirring occasionally, for 5–6 minutes until softened and lightly golden. Add the minced 4 cloves garlic minced and grated 1 tbsp fresh ginger grated and cook for another 1–2 minutes until fragrant.

Sort beans and discard any shriveled ones, stones, or debris. Rinse thoroughly in a Colander under cold running water. No soaking needed — pressure cooking works straight from dry. Use roughly 1 lb dried beans to 3–4 cups water or broth. Have aromatics and salt ready; salt can go in at the start.

Add rinsed beans, measured liquid, salt, and aromatics to the inner Pot. Submerge beans fully. Lock the lid and set the steam release valve to Sealing. Select Pressure Cook (or Manual) on High Pressure. Cook times by bean type: black beans ~25 min; larger beans like white kidney or red beans ~35–40 min. When unsure, start low and check after release. Allow 10–15 min for the pot to come to pressure. When the cycle ends, press Cancel and natural release for 20–30 min — do not open the valve immediately. Pressure is fully released when the float valve drops and the lid unlocks. Short on time? Natural release for at least 10 min, then carefully switch to Venting. Open the lid and bite-test a bean — it should be tender with no hard spots. If still firm, seal and pressure cook on High for an additional 10–20 min, then natural release again. Very old beans or hard water can cause stubbornness.

Pour in the 1 can crushed tomatoes and stir well to combine with the spiced 1 medium yellow onion finely diced base. Simmer for 4–5 minutes, stirring occasionally, until the sauce thickens slightly and the 1 can crushed tomatoes deepen in color.

Add the drained 2 can chickpeas rinsed and drained and 1 can coconut milk full-fat or light. Stir everything together, bring to a gentle simmer, and cook uncovered for 10–12 minutes, stirring occasionally, until the sauce has thickened to your liking and the 2 can chickpeas rinsed and drained are heated through.

Stir in the fresh 2 cups fresh spinach roughly chopped and 2 tbsp lemon juice freshly squeezed. Cook for 1–2 minutes until the 2 cups fresh spinach roughly chopped is just wilted. Taste and adjust 1 tsp fine salt plus more or 2 tbsp lemon juice freshly squeezed as needed.