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.
Should the dry spice ratios hold steady when doubling a pressure cooker recipe, or do aromatics multiply exponentially inside a sealed chamber? When adjusting batch sizes in an electric pressure cooker, scaling up spices directly often leads to overpowering heat because the sealed environment prevents volatile compounds from escaping through evaporation. Ground cinnamon and cumin demand careful measurement when multiplying quantities, requiring roughly one-and-a-half times the original spice measure rather than a full double dose to prevent bitterness.
Adjusting Yields Safely
Operating a sealed pressure vessel requires maintaining specific volume boundaries. The internal ingredients must never exceed the two-thirds fill line, ensuring adequate headspace for steam circulation and pressure regulation during the ten-minute high-pressure cycle. When reducing the recipe by half, decrease the vegetable stock proportionally while keeping the cooking duration identical at ten minutes at high pressure, followed by a ten-minute natural release.
- Monitor the sealing valve carefully to ensure proper transition from venting to sealing positions.
- Refrigerate leftover stew in an airtight glass container for up to four days.
- Whisk ground spices into the warm olive oil and onion mixture for exactly thirty seconds to release fat-soluble flavors before adding liquid.
