Instant Pot Vegan Stew with Chickpeas
Ingredients
-
1
tablespoon
olive oil
-
1
medium
onion, chopped
-
2
cloves
garlic, minced
-
1
15-ounce can
chickpeas, rinsed and drained
-
2
medium
sweet potatoes, peeled and chopped
-
2
medium
carrots, chopped
-
1
cup
reduced-sodium vegetable broth
-
1
tablespoon
ground ginger
-
1
tablespoon
ground cinnamon
-
1
teaspoon
ground turmeric
-
1
teaspoon
cumin powder
-
½
teaspoon
sea salt
-
¼
teaspoon
ground black pepper
-
1
14.5-ounce can
diced tomatoes, with the juices
-
1
cup
full-fat canned coconut milk
-
1
medium
lemon, juiced
-
½
bunch
fresh cilantro or flat-leaf parsley, chopped (for topping)
Instructions
- Sauté onion and garlic in olive oil until softened.
- Cancel the sauté function and add chickpeas, sweet potatoes, carrots, broth, ginger, cinnamon, turmeric, cumin, salt, and pepper, stirring to combine.
- Pour in the diced tomatoes on top without stirring.
- Lock the lid and set the Instant Pot to cook for 6 minutes.
- After cooking, let the pressure release naturally for 10 minutes, then perform a quick release.
- Remove the lid and stir in coconut milk and lemon juice.
- Serve hot, topped with chopped cilantro or parsley.
Nutrition Facts (estimated)
Servings
5
Calories
331
Total fat
15g
Total carbohydrates
44.4g
Total protein
9.3g
Sodium
758.3mg
Cholesterol
0mg
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