Cover dry chickpeas with water and soak for at least 6 hours (ideally overnight), then drain and rinse.
Add chickpeas, 2 cups of water, potatoes, tomatoes, onion, garlic, ginger, coriander, cumin, cinnamon, turmeric, pepper flakes, ground black pepper, and salt to Instant Pot® and stir to mix.
Close the lid and make sure the pressure release valve is in the sealed position.
Press the 'Manual' button and adjust the cooking time to 35 minutes.
When the alarm indicates the cooking cycle is complete, press 'Cancel' to turn off the warming mode and allow pressure to release naturally (30 to 40 minutes).
Once pressure is released, open the Instant Pot® and stir in the raisins.
Serve Bombay Potatoes over a bed of chopped baby kale.