My husband loves stew. He is also a big fan of middle eastern flavors, so I decided to make a chickpea stew using those flavors in the instant pot. With notes of honey, cumin, cinnamon, coriander, and tomatoes this dish is so full of flavor and warmth that you’re sure to love it. You can leave out the meat, and it’s a fantastic tasting vegetarian dish, too. Add to that the easy clean-up because of one pot, and this is definitely a winner for dinner. =)
- beef or lamb
- olive oil or butter
- garlic cloves
- tomato paste
- apple cider vinegar
- honey or brown sugar
- chicken stock or broth
- chili flakes (optional)
- dried apricots (optional)
- Served on a bed of couscous, or quinoa, or even basmati rice.
Start by using the saute function to melt the butter or heat your oil. Add the onions and cook for 3 or 4 min … just until they are fragrant. Now add the beef or lamb chunks and garlic cloves. Add your seasonings and saute for an additional 5 min.
Add the vinegar, tomato paste, chicken stock, honey, dried apricots (if you’re using them), and chickpeas. Stir until they are all combined.
Place the lid on your pressure cooker and set it to high for 50 minutes. Allow it to release the pressure naturally. Once you feel like all the pressure is gone, aka the pin has dropped – press the release valve to be sure. Now remove the lid and stir your cooked ingredients. If cooking lamb, the pieces should be falling apart. Are you using beef? Cut a chunk open to be sure it’s cooked through. If you feel like your finished product is too juicy you can use the saute function for a few moments and reduce the liquid a bit. Keep in mind though, it will thicken a bit as it sits without reducing.
Ready to Serve
Cook your couscous, quinoa, or rice according to the package. Feel free to add fresh cilantro or parsley to your side item for a little extra flavor. We also found that this dish was even better the next day as the flavors all melded together overnight, yum!
Chickpea Stew in The Instant Pot
- Pressure Cooker
- 2 tbsp butter or oil
- 4-6 cloves garlic
- 1 onion
- 2 tsp cumin
- 1 tsp coriander
- 1 tsp turmeric
- 1 tsp cinnamon
- 1/2 tsp chili flakes More or less – according to your tastes
- 2 tbsp tomato paste
- 1/4 cup apple cider vinegar you can use red wine vinegar instead
- 2 tbsp honey or brown sugar
- 1 ¼ cups chicken stock or broth
- 1 15oz can chickpeas rinsed and drained
- 1/4 cup dried apricots, chopped or raisins, whole completely optional
- 1 lb beef or lamb
- Using the pressure cooker's saute function, melt the butter or heat your oil. Add chopped onion and saute until fragrant for about 3 min. Add cut lamb, chopped garlic, all the spices, and as much salt and pepper as you want. Saute for another 5 minutes.Add vinegar, tomato paste, honey OR brown sugar, stock or broth, chickpeas, and raisins or chopped apricots (optional). Stir to combine.
- Secure the lid on the pressure cooker and set it to cook on high pressure for 50 minutes. When the time is up, let the cooker naturally release the pressure.
- Press the release valve for safety, ensuring that all the pressure is gone. Remove the lid and stir. If using lamb, it should be falling/pulling apart easily. If using beef, cut a cube open to ensure it is cooked through.
- Optional: If you wish for the finished product to be less "watery" you can turn on saute for a few moments and stir to reduce. Keep in mind, though – this dish will thicken as it cools/sits.
- Serve over quinoa, white rice, couscous, or basmati rice. Garnish with chili flakes or parsley and enjoy.
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