Instant Pot Moroccon Chickpea Stew
Instant Pot Moroccan Chickpea Stew- Easy plant based dinner recipe made with Chickpeas,Sweet Potato and Moroccan Flavours - Cinnamon,Cumin & Fire Roasted Tomatoes.
- 4 Cups Cooked Chickpeas or 2 14-Ounces canned Chickpeas
- 8 large Rips Tomatoes or 2 14-ounce cans fire roasted Tomatoes
- 3-4 Cloves Garlic
- 1 Sweet Potato - Peeled & diced
- 1 tsp Cumin Powder
- 1 tsp Cinnamon Powder
- 1 tsp Cayenne Pepper or Paprika
- Salt to taste
Wash and drain the chickpeas.
If using fresh tomatoes, Char them directly on the stove top.Once cool, puree them coarsely.Skip this step if using canned tomatoes.
Add the pureed tomatoes(roughly 3 cups) plus 1 Cup water to the instant pot.
Add everything else - Chickpeas, Sweet potatoes,Garlic, spices- cinnamon, Cayenne, Cumin & Salt.
Close the lid and select PRESSURE COOK for 12 minutes on HIGH.Let the pressure release naturally.
Garnish with lime juice and cilantro.Serve hot
Calories: 297kcal | Carbohydrates: 54.4g | Protein: 14.6g | Fat: 4g | Saturated Fat: 0.4g | Potassium: 1180mg | Fiber: 14.3g | Sugar: 17.8g | Calcium: 94mg | Iron: 5mg