Soak the dried chickpeas in 1 ½ cups of water for 8 hours, or up to overnight. If using canned chickpeas, skip this step.

Place the inner pot in the Instant Pot (or your electric pressure cooker) and press the 'Sauté' button. When the pot is hot, add the oil and cumin seeds. When the seeds sizzle, stir in the onions and carrots. Sauté the mixture, stirring it frequently, for 5 to 7 minutes, or until the onion is translucent and the carrots have softened a bit.

Stir in the ginger and garlic and sauté for 1 minute. Stir in the ground cumin, coriander and chhole masala. Sauté for about 30 seconds to let the spices bloom, and then the tomato paste and diced tomatoes. Season the mixture with salt and stir to combine well.

Deglaze the bottom of the pot by scraping with a wooden spoon. Press the 'Cancel' button to turn off the Instant Pot.

Drain the soaked chickpeas (or if using canned, drain and rinse the chickpeas) and transfer them to the pot, then add 4 cups of stock or water. Taste and adjust the seasoning if needed. Add the kale and the diced potatoes, stirring to combine them with the other ingredients.

Close the Instant Pot's lid and turn the steam-release valve to the sealing position. Press the 'Soup/Broth' button and set the timer for 30 minutes at high pressure. [NOTE: If using canned chickpeas, set the timer for 15 minutes]

When the cooking is complete, allow the pressure to release naturally, which will take 15-20 minutes, and then open the lid.

Garnish the soup with the cilantro, and ladle it into bowls. Serve hot with Greek yogurt (if using), slices of red onion, lime wedges and naan (if using).