Instant Pot Chickpea Stew
This Instant Pot Chickpea Stew is hearty, cozy, and comes together fast. Using pantry staples like canned chickpeas and crushed tomatoes, this one-pot meal is packed with warmth and flavor. It’s an easy go-to for weeknights and perfect for meal prep.
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
- ½ 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.
Did you make this recipe?Mention @CooksCrafter or tag #CooksCrafter!