This Instant Pot Moroccan Chickpea Stew has no added oil and is filled only with stuff that's super healthy. Great if you're looking for a weight loss recipe packed with flavor in the New Year. #vegan #glutenfree #soyfree #nutfree #healthy #weightloss #recipe HolyCowVegan.net
Print Recipe
5 from 4 votes

Instant Pot Moroccan Chickpea Stew

Prep Time15 mins
Cook Time15 mins
Total Time25 mins
Course: Main/Stew
Cuisine: Moroccan, No Oil, nut-free, Soy-free, Vegan
Keyword: Instant Pot Moroccan Chickpea Stew
Servings: 8 servings
Calories: 272kcal
Author: Vaishali ยท Holy Cow! Vegan Recipes

Ingredients

  • 2 1/2 cups cooked or canned chickpeas, drained
  • 1 large onion (finely chopped)
  • 4 cloves garlic
  • 1-inch piece ginger
  • 2 medium carrots (diced)
  • 4 potatoes (diced)
  • 1 green pepper (diced)
  • 25 cherry tomatoes, or 2 large tomatoes (cut cherry tomatoes in half and cut large tomatoes in a dice)
  • 2 tsp coriander powder
  • 1 tsp cumin powder
  • 1/2 tsp turmeric
  • 2 tsp dry thyme (can sub with 2 tbsp fresh thyme)
  • 2 1/2 cups vegetable stock
  • 2 tbsp parsley (chopped)
  • Lemon, green onions and cherry tomatoes for serving

For Harissa Paste:

Instructions

  • Soak the red chilies in water for about two hours. Drain and then toast on a hot, dry skillet until they start to darken. Add the garlic, cumin and coriander and toast until the seeds turn a couple of shades darker. Remove everything to a blender or food processor along with the vegetable stock and process into a fairly smooth paste. Set aside.
  • Put the liner in the Instant Pot and set to saute. Add 1/4 cup of vegetable stock and when it is hot, add the onions, garlic and ginger with some salt. Saute until the onions soften. Add a quarter cup more of water if they start to stick.
  • Add the chickpeas, carrots, potatoes, tomatoes, coriander and cumin powders, thyme and turmeric into the Instant Pot. Stir to mix and add 2 cups of vegetable stock. Add salt to taste and mix it in.
  • Place the lid on the Instant Pot and set to pressure cook at high for 10 minutes. After cooking is done, wait 10 minutes and release the pressure manually. 
  • Put the IP back on saute and stir in 2 tbsp of harissa. Bring to a boil, and turn it off. (Store remaining harissa in the freezer in an airtight container for future use).
  • Serve the chickpea stew hot over rice with wedges of lemon, spring onions and cherry tomatoes for a healthy, vibrant meal.

Notes

For a stovetop version of my no oil Moroccan Chickpea Stew, click here.

Nutrition

Calories: 272kcal | Carbohydrates: 54.8g | Protein: 11.6g | Fat: 2.7g | Potassium: 1671mg | Fiber: 13.3g | Sugar: 16.4g | Calcium: 80mg | Iron: 4.3mg