Wash the chickpeas and soak in enough water for about 6 to 8 hours or overnight for best results.
Once the soaking is done, discard the water used for soaking and rinse the chickpeas again in fresh water.
Add the soaked chickpeas to instant pot.
Add 4 cups of water and close the instant pot with lid in sealing position.
For a very soft, melt in mouth texture, cook the chickpeas in high pressure for one hour and 15 minutes. I know this sounds too long, since the soaked chickpeas can cook much faster in the instant pot.
But, for the creamy, soft and melt in mouth texture, I recommend cooking the chickpeas for this much time, which tastes great in this creamy kale chickpea curry.
Once the chickpeas is cooked, wait for a natural pressure release.
Once the pressure is all released, open the instant pot carefully and stir the cooked chickpeas very well.
Add salt and all the spice powders, mix well with the chickpeas.
Also add the butter and cream, mix in to combine with the curry. The butter will melt soon, since the curry is really hot at this point.
Wash the kale leaves and add them also to the chickpea curry. Mix the kale leaves with the curry.
Press saute and let it cook for a couple of minutes, while you stir in between. The delicious kale chickpea curry is ready, serve with rice or Indian breads like chapthi, poori etc for a delicious lunch or dinner!