
Recipe by
Grandmabot
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This chickpea stew is hearty, nourishing, and full of flavor with a variety of veggies. Perfect for busy weeks when you need something easy yet satisfying!
Sauté the Aromatics: Turn on the Instant Pot and set to 'Sauté'. Add a drizzle of olive oil. Once hot, add chopped onions, garlic, jalapenos, green bell pepper, carrots, and celery. Sauté for about 5-7 minutes until the onions are translucent.
Add the Rest of the Ingredients: Stir in the chickpeas, diced tomatoes, crushed tomatoes, tomato sauce, broth, cumin, salt, and pepper. Mix well to combine.
Pressure Cook: Seal the Instant Pot lid and set it to cook on high pressure for 15 minutes. If using dry chickpeas, you might want to cook them for 30 minutes instead.
Release the Pressure: Once the timer goes off, let the pressure release naturally for 10 minutes, then perform a quick release to let out the remaining steam.
Final Touches: Carefully open the lid. Stir the stew to combine all ingredients well. Add a splash of lime juice if desired, and adjust seasoning to taste.
Serve: Ladle the warm stew into bowls and enjoy! This stew can be served plain or with crusty bread on the side, and it's even better the next day.
This Instant Pot Chickpea Stew has a deliciously comforting, rich tomato flavor with a hint of spice from the jalapenos. The mix of vegetables adds a wonderful texture and freshness, while the spices elevate the flavor, making each spoonful hearty and satisfying.
I hope you enjoy making this lovely stew, dear! If you need any alterations or have questions while cooking, just let me know!
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