Set the Instant Pot to Saute mode and add the onions, garlic & ginger with a splash of veggie broth or water. Cook until translucent about 2 minutes.
Add your spices and stir to combine, cook 2 minutes.
Add the canned chilies and tomatoes and cook another 4 minutes. Then turn off Saute mode.
Thoroughly drain & rinse your chickpeas and then add them to the Instant Pot. Add the red bell pepper and veggie broth.
Place the Instant Pot lid and set the valve to Sealing. If using canned chickpeas, set the Instant Pot to Pressure Cook for 5 minutes. If using dried chickpeas, set to 20 minutes.
Let the pressure release naturally, when the pin has dropped, set the valve to Venting and remote the lid. Turn off the Instant Pot.
Add in the oat milk, greens, cilantro & lemon juice. Stir to combine. The residual heat with quickly cook the greens. Serve & enjoy!