Start by adding the avocado oil or coconut oil to the base of an Instant Pot and saute the onion and garlic for 5 minutes.
Add the chickpeas, tomatoes, water, seasoning, and spinach. Stir well.
Set the valve to sealing and cook on the manual setting for 20 minutes.
Allow the pressure to naturally release. Serve with rice or cauliflower rice and cilantro.
Cooking Tip: You can also make this in a slow cooker. First saute the garlic and onion in a skillet. Then combine in the slow cooker with the chickpeas, tomatoes, water, seasonings, and spinach and cook on low heat for 2 hours.