You open the pantry and see a lonely can of chickpeas. That’s all you need to kickstart this cozy and deeply satisfying Instant Pot chickpea stew. It’s warm, full of good texture, and packed with flavors that build with every bite.
This stew doesn’t rely on heavy cream or hours of cooking. Instead, it uses pantry staples, a few fresh veggies, and a pressure cooker to make something that feels slow-cooked without the long wait. Each spoonful is thick, brothy, and deeply earthy—great for dipping with bread or spooning over rice. You can prep it quickly, walk away, and come back to something that tastes like you’ve been cooking all day.
Why This One-Pot Chickpea Stew Hits the Spot
It’s hearty without being heavy. It’s quick, but it doesn’t taste rushed. That’s the beauty of pressure cooking.
- Canned or cooked chickpeas work well – Use what you have on hand. The pressure makes them tender and rich.
- Everything comes together in one pot – No extra pans or babysitting. The flavors mingle while you do something else.
- Freezer-friendly – This stew holds up well for leftovers or batch cooking.
You’ll end up with something that’s warm and filling, ready in under 40 minutes, and doesn’t leave you with a pile of dishes.
Main Ingredients You’ll Need
This recipe sticks to basics—just bold, earthy ingredients that come together easily.
- Chickpeas – The base of the stew. Canned for speed, cooked dry beans for more texture.
- Carrots and celery – These add sweetness and crunch once softened.
- Crushed tomatoes – Builds the broth with a bit of acid and richness.
- Onion and garlic – These set the base and deepen the stew’s flavor.
- Spices – Cumin, smoked paprika, and thyme add warmth.
You’ll just need a bit of oil to get things started, and broth to keep everything stewing and thick.
How to Make Chickpea Stew in the Instant Pot
Simple steps, each one important. It all comes together quickly once you start.
- Sauté the base
Turn the Instant Pot to sauté. Add olive oil, then toss in diced onion, garlic, carrot, and celery. Stir until the vegetables soften. - Add the spices and tomato
Mix in cumin, paprika, thyme, and a pinch of salt. Stir briefly to release the aroma, then pour in crushed tomatoes. - Add chickpeas and broth
Drain the chickpeas and add them to the pot. Stir in vegetable or chicken broth to just cover the mixture. - Pressure cook
Seal the lid and cook on HIGH pressure for 10 minutes. Let it naturally release for about 5 minutes before quick-releasing. - Stir and serve
Open the lid and stir. If the stew feels too thick, add a splash of broth. Taste and adjust with more salt or pepper.
Optional: Finish with chopped parsley or a squeeze of lemon for brightness.
Good Sides to Pair with Chickpea Stew
| Side Dish | Why It Works |
|---|---|
| Crusty sourdough bread | Soaks up the broth perfectly |
| Basmati rice | Turns it into a full meal |
| Warm pita or naan | Great for dipping |
| Cucumber yogurt salad | Adds cool contrast to the warmth |
| Roasted Brussels sprouts | Gives a caramelized veggie crunch |
| Garlic sautéed kale | Brings an earthy, tender green element |
| Pickled onions | Adds sharpness and acidity |
Storage, Reheat, and Make-Ahead Tips
You’ll want leftovers of this one.
- Storage: Cool the stew and store in an airtight container in the fridge for up to 4 days.
- Reheat: Use the microwave or warm it gently on the stovetop with a splash of water or broth.
- Freezer-friendly: It freezes well for up to 2 months. Let it thaw overnight in the fridge before reheating.
The flavors deepen overnight, so it often tastes even better the next day.
Common Questions About Chickpea Stew
Can I use dried chickpeas instead of canned?
Yes, soak and cook them ahead of time. Then add them just like you would canned chickpeas.
What type of broth works best?
Vegetable broth keeps it vegan. Chicken broth adds more richness. Use what suits you.
Can I make it spicy?
Add red pepper flakes, chipotle powder, or even harissa to bring in more heat.
What can I add to bulk it up more?
Diced potatoes or chopped spinach work well. You can also stir in cooked quinoa at the end.
Instant Pot Chickpea Stew
Equipment
- Instant Pot For pressure cooking the stew
- Wooden Spoon To stir the vegetables and stew
- Knife and cutting board For chopping vegetables
Ingredients
- 1 tablespoon olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 1 carrot chopped
- 2 cups cooked chickpeas or canned, drained
- 1 cup crushed tomatoes
- 2 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- salt and black pepper to taste
Instructions
- Set Instant Pot to sauté. Add olive oil, onion, garlic, carrot, and cook until softened, about 3–4 minutes.
- Add cumin, paprika, thyme, and a pinch of salt. Stir to toast the spices until fragrant.
- Pour in the chickpeas, crushed tomatoes, and vegetable broth. Stir everything together and scrape up any browned bits from the bottom.
- Seal the lid and cook on HIGH pressure for 10 minutes. Allow a 5-minute natural release before venting manually.
- Open the lid, stir, and taste. Adjust seasoning as needed. Add more broth if you prefer a thinner stew.
Notes
- Add spinach or kale after cooking for extra greens.
- Great with a splash of lemon juice or red pepper flakes for brightness or heat.
- Serve over couscous or rice to stretch the meal further.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.