Instant Pot Chickpea and Vegetable Stew Recipe

Instant Pot Chickpea and Vegetable Stew Recipe

This Instant Pot Chickpea and Vegetable Stew recipe is a vibrant, soul-warming meal that brings deep, Mediterranean-inspired flavors to your table in a fraction of the time. The star of the show is Baharat, a fragrant Middle Eastern spice blend, which perfectly complements the hearty texture of chickpeas and tender potatoes.

By utilizing the Instant Pot’s sauté and pressure functions, we develop a rich, complex base before finishing with fresh zucchini and a bright pop of mint. Whether you’re looking for a healthy weeknight dinner or a flavorful meatless option, this one-pot stew is guaranteed to become a staple in your rotation. (Budget a total cooking time of around 1-hour from start until it’s fully ready).

This recipe is property of GreatChefRecipes.com

Ingredients:
1/4 cup extra-virgin olive oil
2 red bell peppers, stemmed, seeded and cut into 1-inch pieces
1 onion, diced
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1.5 tablespoons Baharat
6 garlic cloves, minced
1 tablespoon tomato paste
4 cups chicken broth
1 28 oz. can whole peeled tomatoes, drained with juice reserved and chopped
1-pound potatoes, peeled and cut into 1/2-inch pieces
2 zucchinis quartered lengthwise and sliced 1-inch thick
1 15 oz. can of chickpeas, drained
1/2 cup freshly chopped mint

Directions:
1. Using the highest sauté function, heat oil in Instant Pot until shimmering.
2. Add bell pepper, onion, salt and pepper and cook until vegetables are softened and lightly browned (5-7 minutes).
3. Stir in Baharat, garlic and tomato paste and cook until fragrant (1-minute).
4. Stir in broth, tomatoes and reserved juice, scraping up any brown bits.
5. Stir in potatoes.
6. Lock the lid in place and set your Instant Pot to high for 9-minutes.
7. Once done, quick release the pressure.
8. Set the Instant Pot to the highest sauté function and stir in zucchini and chickpeas. (These are added at the end of the cook to prevent them from being mushy).
9. Cook until tender (10-minutes).
10. Turn off Instant Pot and season with salt and pepper to taste.
11. Sprinkle in fresh mint when serving.

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