This delicious Instant Pot chickpea stew (chickpeas are the same as garbanzo beans) is an adaptation from an original recipe in Viva! magazine. I used to make it on a stovetop, which normally took about 35-40 minutes, but decided to try it in the Instant Pot and it worked really well. The flavours developed just as well but in a much shorter time.
The stew can be served on its own with some toasted or fresh, crusty bread, or with a side of rice or couscous. It’s a healthy meal that is vegan and gluten-free friendly, with lots of fibre, plant protein and nutrients from tomatoes and spinach. It can be made ahead of time and we think it gets even better once it sits in the fridge overnight. It can also be frozen for later.
Moroccan-Style Instant Pot Chickpea Stew
Author: Instant Pot Eats
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Yield: 4 1x
This vegan and gluten-free friendly Instant Pot chickpea stew is a delicious main meal full of Moroccan-influenced spices and flavours. Serve it over rice, couscous or with some crusty bread.
Ingredients
- 1 large onion, chopped
- 2 tablespoons olive oil
- 5 cloves of garlic, finely chopped or crushed
- 2 teaspoons cinnamon powder
- 2 teaspoons cumin powder
- ¼ teaspoon cayenne pepper or chilli
- 2 heaped teaspoons paprika powder
- 1.5 –2 cups (400g) chopped tinned omatoes
- 2 tins (400 g each) canned chickpeas/garbanzo beans, drained and rinsed well
- 2 tablespoons of raisins
- 12 sun-dried tomatoes, chopped into pieces (use a knife or scissors)
- 140 g/ 5 oz. washed baby spinach or a few lumps of frozen spinach)
- 750ml (3+1/2 cups) vegetable stock (made with a veggie stock cube or premade)
- ½ teaspoon salt and some pepper, to taste
- A handful of fresh cilantro or parsley leaves to serve
Wаnt tо knоw mоrе аbоut thіѕ rесіре? Plеаѕе vіѕіt thе оrіgіnаl rесіре
Dіѕсlаіmеr :
Thіѕ rесіре bеlоngѕ tо www.foodlove.com
fіnd оthеr dеlісіоuѕ rесіреѕ bу vіѕіtіng thе оrіgіnаl wеbѕіtе
Thаnk уоu
Share This :
comment 0 komentar
more_vert