Instant Pot Moroccan Chickpea Stew
Dump & Start Instant Pot Chickpea Stew is easy to make and full of delicious Moroccan flavors.
Servings 8
Calories 191kcal
Ingredients
Instant Pot Chickpea Stew Ingredients
- 3-4 cups (750ml -1L) vegetable stock
- 28 oz (800g) COOKED chickpeas rinsed and drained
- 2 carrots chopped into bite-sized pieces
- 3 celery stalks diced
- 4 green onions (spring onions), sliced
- 1 bell pepper deseeded and cut into big cubes
- 14 oz (400g) finely chopped tomatoes
- 1 tsp ground cinnamon
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp minced ginger
- salt to taste
- black pepper to taste
Instructions
Instructions
- Add all of the ingredients into the Instant Pot insert, but don not mix! *Make sure to keep the tomatoes on the top to avoid a burn notice.*
- Cover your Instant Pot, turn the valve to 'sealing’ position, select high pressure and set the timer to 8 mins.
- When done, allow for a natural pressure release of 10 mins, and then quick pressure release the rest.
- Switch off and open the lid.
- Serve your Instant Pot Chickpea Stew topped with fresh chopped parsley.
Notes
- You can easily swap other beans like black eyed beans or borlotti bean for the chickpeas.
- Add more or less spice to your taste.
- If you want a thinner stew add 1/2 to 1 more cup of stock. For a thicker stew reduce the liquid
- You can start with fresh juicy tomatoes. Just dice them up small before cooking and remember to put the tomatoes at the top.
- You can freeze Instant Pot Chickpea Soup for easy meal prep. Freeze in individual portions or freeze all of it at once. You can use freezer-safe bags, plastic containers, etc.
Nutrition
Calories: 191kcal | Carbohydrates: 34g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Sodium: 444mg | Potassium: 489mg | Fiber: 9g | Sugar: 8g | Vitamin A: 3476IU | Vitamin C: 27mg | Calcium: 79mg | Iron: 4mg