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.

Instant Pot Vegan Stew with Chickpeas

Name: Instant Pot Vegan Stew with Chickpeas
Prep time: 15 min
Cook time: 6 min
Total time: 45 min
Yield: 5
Cuisine: Healthy
Ingredients: 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)

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)

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Instructions

Hit the sauté button on a 6-quart Instant Pot. Pour in the oil and let it heat for a few minutes.
Then, add the onion and garlic and let them cook for a few minutes, stirring occasionally.
Cancel the sauté button and add the chickpeas, sweet potatoes, carrots, broth, ginger, cinnamon, turmeric, cumin, salt, and pepper. Stir to combine.
Then, pour in the can of diced tomatoes on top, but don’t stir.
Lock on the lid and set the time to 6 minutes.
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.
Carefully remove the lid and stir in the coconut milk and lemon juice.
Serve hot, with chopped cilantro or parsley on top.

Notes

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.

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:
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