Instant Pot Moroccan Chickpea Stew
Ingredients
The stew
-
¼
cup
Olive Oil
-
1
medium
Yellow Onion, cut in 1-inch dice
-
7
cloves
Garlic, pressed
-
1
teaspoon
Cinnamon
-
1 ½
teaspoons
Cumin Powder
-
2
teaspoons
Sweet Paprika
-
⅛
teaspoon
Cayenne Pepper, or to taste
-
1
14.5 oz can
Diced Tomatoes
-
1
cup
Chopped Carrots
-
3
14.5 oz cans
Chickpeas, rinsed & drained
-
4
cups
Vegetable or Chicken Broth, low sodium
-
½
teaspoon
Kosher Salt, or more to taste
-
½
teaspoon
Black Pepper
-
1
teaspoon
Sugar
To finish
Instructions
- Prep all the ingredients to make the process easier.
- Sauté olive oil in the Instant Pot, then add onions and cook until translucent.
- Add garlic and cook for about 30 seconds, stirring frequently.
- Stir in cinnamon, cumin, paprika, and cayenne pepper, cooking for about 30 seconds.
- Add diced tomatoes with their juice and stir.
- Add chopped carrots, chickpeas, and broth, then stir.
- Add salt, pepper, and sugar, and stir again.
- Lock the lid on the Instant Pot and set the steam release to Sealing.
- Cancel the Sauté mode and set to Pressure Cook for 5 minutes on high pressure.
- After cooking, let the pot sit undisturbed for 15 minutes for natural release.
- Manually release any remaining pressure and carefully remove the lid.
- Stir the stew and adjust salt if needed.
- Mash some of the stew with a potato masher for texture.
- Add baby spinach and stir gently, letting it sit for a few minutes to soften.
- Serve immediately.
Nutrition Facts (estimated)
Servings
8 servings
Calories
269
Total fat
10g
Total carbohydrates
39g
Total protein
12g
Sodium
400mg
Cholesterol
0mg
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