Instant Pot Vegan Stew with Chickpeas (Moroccan-Inspired)

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.

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.

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.

Please see the full recipe card at the end of this post for the exact ingredients and measurements.

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.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

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.

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

Recipe Tips

• 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.

Recipe FAQs

More Vegan Instant Pot Recipes You Might Like

• Instant Pot 15 Bean Soup
• Instant Pot Lemon Quinoa Vegetable Salad
• Instant Pot Coconut Rice
• Instant Pot Lentils
• Instant Pot Vegetable Stew

Or, check out my entire index of Vegan Instant Pot recipes.

What to Serve with Vegan Stew

Instant Pot Coconut Rice

Instant Pot Yellow Rice

Indian Yellow Rice

Instant Pot Basmati Rice

Instant Pot Vegan Stew with Chickpeas

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Print Recipe

Pin Recipe

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.

• Total Time: 45 minutes
• Yield: 5 1x

Ingredients

Units USM Scale 1x2x3x

• 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
• 1/4 teaspoon ground black pepper
• 1 14.5–ounce can diced tomatoes, with the juices
• 1 cup full-fat canned coconut
• 1 lemon, juiced
• 1/2 bunch fresh cilantro or flat-leaf parsley, chopped (for topping)

Cook Mode Prevent your screen from going dark

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.

• Author: Carrie Forrest, MPH in Nutrition
• Prep Time: 15 minutes
• Cook Time: 6 minutes
• Category: Soups
• Method: Instant Pot
• Cuisine: Healthy
• Diet: Vegan

Nutrition

• Serving Size: 1/5 of recipe
• Calories: 331
• Sugar: 11.1 g
• Sodium: 758.3 mg
• Fat: 15 g
• Saturated Fat: 9.2 g
• Carbohydrates: 44.4 g
• Fiber: 10 g
• Protein: 9.3 g
• Cholesterol: 0 mg

Don’t forget to join my newsletter list to get exclusive clean eating recipes and tips. The newsletter is 100% free with no spam; unsubscribe anytime.

About the Author: Carrie Forrest is the author of the best-selling Instant Pot-authorized cookbook, The Healthy Meal Prep Instant Pot Cookbook. She has a master’s degree in public health with a specialty in nutrition and receives nearly 10 million annual visitors to her site. Send Carrie a message through her contact form.