Instant Pot Moroccan Chickpea Stew | Dump & Go Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Serves: 5 people
Ingredients
  • Chickpeas, cooked- 3 cans or 2 cups
  • Carrots, chopped- 1 cup
  • Garlic, chopped- 1 tbsp
  • Onions, chopped- 1
  • Tomato, chopped- 2
  • Paprika- 1 tsp
  • Cumin powder- ½ tsp
  • Chili powder- ½ tsp
  • Ground cinnamon- ¼ tsp
  • Ground black pepper- ½ tsp
  • Salt- 1½ tsp
  • Chicken broth- 3 cups
Instructions
  1. I've taken cooked chickpeas, chickpeas should be firm, don't use overcooked chickpeas the stew will turn mushy. Or use canned chickpeas.
  2. To the stainless steel pot, add all the ingredients, combine well.
  3. Close the pot with the lid.
  4. Select pressure cook setting, set the time to 10 minutes at high pressure.
  5. After pressure cooking, let the pressure release naturally for 5 minutes & then do a quick pressure release.
  6. Open the lid, give everything a good mix.
  7. Serve in a bowl, enjoy with rice or pita bread.
Recipe by Cooking with Thas - Smart Cooking, Smart Living at https://thasneen.com/cooking/instant-pot-moroccan-chickpea-stew-10-minute-dump-go-recipe/