If using dried Chickpea, soak it at least for 6 hours or preferably Overnight.
Cook soaked chickpeas in a traditional pressure cooker on high flame for 3-4 whistle, then lower the flame and cook for 10 more minutes. Switch off the flame. Let the pressure release naturally.
Alternatively, you can also cook it an Instant Pot. Add soaked chickpeas and water to an instant pot. Cook on high for 25 minutes. Let the pressure release naturally.
If you are using canned chickpea, ignore above 3 steps and Start from the following step
Turn Saute mode on in the Instant Pot. Once its ready, Add Oil and let it warm.
Add chopped onion. Saute/ fry until it has softened and starts to brown.
Add minced garlic and cook until the raw smell is gone.
Add Red Curry Paste. Mis well and fry for 30 seconds.
Add chopped tomato. Cook untill tomato has softened and mixed with onion garlic mixture.
Add cooked / Canned Chickpeas, Sweet Potato. Mix everything well.
Add in Coconut milk to the Instant Pot. Season with salt. Mix everything well.
Turn Manual mode to 'ON' . Set time to 15 mins. Put the valve to 'Sealing' mode. Close the lid and let it cook.
When the timer is off, let it rest and let the pressure release naturally for 10 minutes. Then release pressure manually by moving the valve to 'Venting' position with the help of the back of a spoon.
Add fresh lemon Juice and Fish Sauce. Stir everything well.
Garnish with fresh cilantro leaves, Serve with rice and more lemon wedges.