Moroccan-Style Instant Pot Chickpea Stew
Try this Moroccan-Style Instant Pot Chickpea Stew recipe, or contribute your own.
Try this Moroccan-Style Instant Pot Chickpea Stew recipe, or contribute your own.
- 1 large onion chopped
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 2 teaspoons ground cinnamon
- 2 teaspoons paprika
- 5 cloves of garlic finely chopped or crushed
- â¼ teaspoon cayenne pepper or chilli
- 1 tin (400g) chopped tomatoes
- 2 g each) chickpeas/garbanzo beans drained and rinsed well
- 2 tablespoons of raisins
- 12 pieces (use a knife or scissors)
- 140 g/ 5oz washed baby spinach or a few lumps of froze
- 750 cups vegetable stock (made with a veggie stock cube or
- â½ teaspoon salt and some pepper to taste
- a handful of fresh cilantro or parsley leaves to
- Carbohydrate 5.59996 g
- Cholesterol 0 mg
- Fat 2.11093000072367 g
- Fiber 1.8307500140667 g
- Protein 0.806355 g
- Saturated Fat 0.291412500099924 g
- Serving Size 1 1 Serving (49g)
- Sodium 3.78475000001447 mg
- Sugar 3.7692099859333 g
- Trans Fat 0.113268500019597 g
- Calories 40 calories
Step-by-step
- Turn the Instant Pot on and press the Sauté function key.
- Once slightly heated, add the onion and olive oil and cook for 2-3 minutes.
- Add the garlic and spices and stir through for 30 seconds.
- Add the rest of the ingredients and stir through.
- Press Cancel to stop the Sauté function.
- Pop the lid on top, lock it (making sure the steam valve is pointing to Sealing) and set the Instant Pot to Manual, HIGH, for 10 Minutes.
- After 3 beeps, the IP will start to build up the pressure and the cooking will begin.
- Once the timer goes off, allow 10 minutes for the pressure to release naturally, and then use a quick release to let off the rest of the steam (simply point the sealing valve to Venting).
- Open the lid and stir the stew.
- We like to let it sit for 5 minutes before serving it with some fresh herbs on top.
- You can serve a side of cooked rice, couscous or crusty bread with this stew.
A Busy Mom's Quick and Flavorful Moroccan Chickpea Stew
Life as a working mom is a whirlwind. Between school pick-ups, soccer practice, and deadlines, finding time for a home-cooked meal often feels like an impossible task. But even amidst the chaos, I refuse to compromise on delicious, healthy food. That's where this Moroccan-Style Instant Pot Chickpea Stew comes in. It's my secret weapon for a flavorful, satisfying dinner that takes less time than ordering takeout!
This recipe is a lifesaver. It's incredibly versatile – I often adjust it based on what's in my pantry. Sometimes I add a handful of chopped carrots or bell peppers for extra veggies. Other times, a squeeze of lemon brightens up the flavors. The beauty of this stew lies in its adaptability. It’s hearty enough to satisfy even my teenage son (a feat in itself!), yet light and healthy enough for my busy schedule. The Instant Pot makes it unbelievably quick, and the fragrant spices transport me to a sun-drenched Moroccan souk, even if just for a moment.
The secret to this recipe's success is the blend of warming spices: cumin, cinnamon, and paprika create a rich, complex flavor profile that perfectly complements the tender chickpeas. The addition of raisins adds a touch of sweetness that balances the spiciness beautifully. And the fresh herbs? A simple garnish that elevates the whole dish to something truly special.
I love serving this stew with a side of fluffy couscous or crusty bread for soaking up all that delicious sauce. It’s a perfect weeknight meal that feels both exotic and comforting. It’s the kind of recipe that makes me feel good about providing nutritious food for my family without sacrificing precious time. It’s fast, flavorful, and a testament to the fact that healthy eating doesn't have to be complicated or time-consuming.
This recipe is not just a quick dinner solution; it's a moment of peace in a busy day. The aroma filling my kitchen while the stew simmers is both comforting and invigorating. It's a reminder that even amidst the whirlwind of motherhood, there's always time for a delicious, homemade meal that nourishes the body and soul. And that, my friends, is priceless.
Ingredients I often change/add:
- Vegetables: Carrots, bell peppers, zucchini
- Greens: Kale, chard
- Protein: Sausage, chicken thighs
- Acids: Lemon juice, lime juice
- Garnishes: Toasted almonds, chopped dates, a dollop of plain yogurt
Experiment and make it your own! This recipe is a blank canvas for your culinary creativity.
Enjoy this delicious and easy Moroccan-style Instant Pot Chickpea Stew!
