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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.
Course Main Course
Cuisine Mediterranean
Keyword Instant Pot Moroccon Chickpea Stew
Prep Time 5 minutes
Cook Time 15 minutes
Servings 5
Calories 297kcal



  • 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 teaspoon Cumin Powder
  • 1 teaspoon Cinnamon Powder
  • 1 teaspoon 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


Calcium: 94mg | Sugar: 17.8g | Fiber: 14.3g | Potassium: 1180mg | Calories: 297kcal | Saturated Fat: 0.4g | Fat: 4g | Protein: 14.6g | Carbohydrates: 54.4g | Iron: 5mg