This Moroccan-inspired Instant Pot Vegan Stew is made with chickpeas, sweet potatoes, and warming spices like cinnamon and ginger. Make it for an easy lunch or dinner. The leftovers are amazing, too! This recipe is 100% plant-based and gluten-free.

A bowl of instant pot vegan stew topped with fresh parsley

Vegan stew with chickpeas, coconut milk, tomatoes, and anti-inflammatory spices is one of my favorite dishes. It’s a one-pot budget-friendly meal that’s cozy, healthy, and easy.

And, of course, this one is made without meat so it’s great for when you want a plant-based meal. This recipe is delicious on it’s own but also tastes amazing with a side of rice.

Why You Need This Recipe

  • It’s vegan and gluten-free! Coconut milk makes this recipe creamy without the need for dairy.
  • It tastes even better the next day. Chickpea stew makes incredible leftovers which mean a delicious meal tomorrow with absolutely no work or mess.
  • It’s full of healthy vegetables and ingredients like sweet potatoes and carrots.
veggie stew served in a white bowl and toped with parsley

Key Ingredients

Chickpeas are the star of the show and for good reason. They have a nutty flavor and they’re high in protein.

Sweet potatoes natural sweetness and creamy texture pair perfectly with the firmer texture of the chickpeas.

Diced tomatoes add a natural sweetness and acidity to the broth of this veggie stew.

Coconut milk makes the soup rich and creamy without any need for cream or milk.

Spices including turmeric, ground ginger, cinnamon, and cumin add a lot of warmth and flavor to the soup.

Ingredients for instant pot chickpea stew

Recipe Steps

Step One

Sauté onion and garlic in hot oil and cook for a few minutes.

Step Two

Cancel the sauté function and stir in the chickpeas, sweet potatoes, carrots, broth, ginger, cinnamon, turmeric, cumin, salt, and pepper.

As always, please do see the recipe card at the end of this post for the exact ingredients and measurements.

collage of process shots on how to make this recipe

Step Three

Pour in the diced tomatoes but don’t stir then set the time for 6 minutes.

Step Four

When the time is up let the pressure come down naturally and then use the quick release.

Step Five

Remove the lid and stir in coconut milk and lemon juice. Serve hot with chopped cilantro or parsley.

two bowls of veggie stew ready to eat

Recipe Tips & Substitutions

  • If you aren’t vegan or on a dairy-free diet, you can replace the coconut milk with heavy cream. You can also use light coconut milk to cut down on the calories, if you prefer.
  • Make sure to use fresh lemon juice. The bottled kind isn’t near as bright or lemony in it’s flavor.
  • If you would like to add greens to this chickpea stew simply stir in baby spinach once it’s finished cooking while the stew is still hot. The baby spinach will wilt in the hot stew.

FAQs

What can I serve with chickpea stew?

White rice, brown rice, cauliflower rice, naan bread, roasted potatoes or vegetables all go great with this instant pot vegan stew.

How long is chickpea stew good for in the refrigerator?

This will keep in a sealed container for up to 4 days in the refrigerator. Reheat before serving.

Other Vegan Instant Pot Recipes You Might Like

Or, check out my entire round-up of Vegan Instant Pot recipes.

A spoonful of vegan chickpea stew

I hope you make this recipe! If you do, please leave a comment and a starred review below.

And, consider following me on social media so we can stay connected. I’m on Facebook, Pinterest, Instagram, and YouTube!

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A bowl of vegan chickpea stew

Instant Pot Vegan Stew with Chickpeas


Description

This Moroccan-inspired Instant Pot Vegan Stew is made with chickpeas, sweet potatoes, and warming spices like cinnamon and ginger. Make it for an easy lunch or dinner. The leftovers are amazing, too! This recipe is 100% plant-based and gluten-free.


Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 15-ounce can chickpeas, rinsed and drained
  • 2 sweet potatoes, peeled and chopped
  • 2 carrots, chopped
  • 1 cup reduced-sodium vegetable broth
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground turmeric
  • 1 teaspoon cumin powder
  • 1/2 teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • 1 14.5-ounce can diced tomatoes, with the juices
  • 1 cup full-fat canned coconut
  • 1 lemon, juiced
  • ½ bunch fresh cilantro or flat-leaf parsley, chopped (for topping)

Instructions

  1. Hit the sauté button on a 6-quart Instant Pot. Pour in the oil and let it heat for a few minutes.
  2. Then, add the onion and garlic and let them cook for a few minutes, stirring occasionally.
  3. Cancel the sauté button and add the chickpeas, sweet potatoes, carrots, broth, ginger, cinnamon, turmeric, cumin, salt, and pepper. Stir to combine.
  4. Then, pour in the can of diced tomatoes on top, but don’t stir.
  5. Lock on the lid and set the time to 6 minutes.
  6. When the cooking time is up, let the pressure come down naturally for 10 minutes. Then, use the quick release to get rid of any remaining pressure.
  7. Carefully remove the lid and stir in the coconut milk and lemon juice.
  8. Serve hot, with chopped cilantro or parsley on top.

Notes

  1. If you aren’t vegan or on a dairy-free diet, you can replace the coconut milk with heavy cream. You can also use light coconut milk to cut down on the calories, if you prefer.
  2. Make sure to use fresh lemon juice. The bottled kind isn’t near as bright or lemony in it’s flavor.
  3. If you would like to add greens to this chickpea stew simply stir in baby spinach once it’s finished cooking while the stew is still hot. The baby spinach will wilt in the hot stew.
  • Category: Soups
  • Method: Instant Pot
  • Cuisine: Healthy

Keywords: instant pot veggie stew, coconut chickpea stew

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