Chickpea Stew Recipe
Cozy Instant Pot chickpea stew with Mediterranean and Moroccan-inspired flavors. A hearty tomato and chickpea stew made in one pot, it's nourishing, quick, and delicious.
Servings: 8 servings
Ingredients
- 1 lb dried chickpeas, soaked overnight
- 1 tbsp olive oil
- 1 onion diced
- 4 cloves garlic minced
- 3 14oz cans diced tomato sauce, with added flavor
- 3 cups fresh kale, cored and chopped
- 1 tsp smoked paprika
- 1 tsp turmeric
- 1/2 tsp cumin
- 1/2 tsp curry powder
- 1/2 tsp red pepper flakes
- 1 pinch sea salt and pepper, to taste
- 2 bay leaf
Instructions
- Place chickpeas in a large bowl and cover with cold water. Soak overnight 12-24 hours. If during this time the level of water go down, add more water enough to cover the chickpeas.
- The next day, drain and rinse chickpeas, set aside.
- Set the Instant Pot to Sauté. Add olive oil, onion and garlic. Cook until softened and fragrant.
- Stir in cumin, smoked paprika, turmeric/curry, salt, and pepper. Blooming the spices here unlocks incredible depth (this is your Moroccan chickpea stew moment!).
- Pour in chickpeas, diced tomatoes, and broth. Add the bay leaf.
- Seal the lid and cook on High Pressure for 16 minutes. Allow for natural release.
- Stir in kale or spinach until wilted. Add lemon juice + fresh herbs.
Nutrition
Calories: 235kcal | Carbohydrates: 37g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 28mg | Potassium: 569mg | Fiber: 11g | Sugar: 7g | Vitamin A: 991IU | Vitamin C: 11mg | Calcium: 89mg | Iron: 4mg