Soak the chickpeas, if you haven't already, then drain and set aside.

Start the Instant Pot on sauté mode, then add the oil. Once the oil is hot, add the cumin seeds and cook until the cumin seeds are very fragrant and change color. Depending on your Instant Pot, this can take anywhere from 1 to 4 minutes,

Once the cumin seeds are fragrant, add in the bay leaves, black cardamom, green cardamom, cloves, onion, and salt. Mix really well, and continue to cook for 3 minutes

Add in the ginger garlic paste, green chili, cilantro stems, and all of the ground spices, and mix really well.

Continue to cook for another 3 to 4 minutes, adding splashes of water if the onion mixture is starting to scorch.(Alternatively, add ground spices after the whole spices, mix in then add onion and cook 4 mins, then add ginger garlic, cilantro stems, chili and mix and cook another 4 mins)

Cancel sauté, and add in the drained chickpeas and 3 cups of water, and mix really well.

Close the lid, and pressure cook on bean mode or regular mode on high pressure for 1 hour. Let the pressure release naturally for 15 minutes, then do a quick release and open the lid.

Mix in the non-dairy yogurt and salt, then start the sauté mode and let the mixture come to a good boil. Mash some of the chickpeas on the side of the Instant Pot while this is boiling, and continue to boil for another 2 to 3 minutes.

Mix in the tomato, then taste and adjust salt and flavor. Add more salt, if needed, add a good dash of the lime juice, as well, then cancel the sauté and let the mixture sit for another few minutes for the flavors to meld more.

Garnish with cilantro leaves, chopped onion, and some lime juice. Serve with flatbread, rice, or naan.