Curry Chickpea Stew with greens & red bell pepper. This recipe is using common pantry staples and is made quick & easy in the Instant Pot. 🙂 This recipe is ideal for times where eating from the pantry can be budget-friendly and convenient, like the strange times we are living through now! I hope this delicious & satisfying stew will help you stay in & stay healthy as much as it has helped my family.
Right now the world is going through the COVID-19 coronavirus pandemic and here in the US we’ve been on ‘stay at home’ order for a few weeks. The grocery stores have also been pretty empty. So I’ve been eating this recipe quite a bit, it’s so comforting and delicious, while being easy to make from common items. I used canned tomatoes, chilies & chickpeas, veggie stock from the pantry, and you could even use frozen greens in this as well.
One of the best ways to serve this is with brown rice, or you can dunk in a piece of wholemeal sprouted bread. Check out my Gluten-Free Yeast-Free Oat Bread recipe for a tasty accompaniment! I like this just as a stew by itself and this recipe makes 4 hearty portions.
Instant Pot Chickpea Curry Stew
Ingredients
- 1/2 large onion, chopped
- 4 garlic cloves, minced
- 1 inch ginger, finely grated
- 2 tsp curry powder
- 2 tsp sea salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 7 oz can of green chilies
- 1 cup crushed tomatoes
- 29 oz can of cooked chickpeas, drained & rinsed
- 1 large red bell pepper, chopped
- 2 cups vegetable broth
- 1/2 cup oat milk
- 1 cup fresh or frozen greens, chopped
- 1/2 bunch of cilantro, chopped
- 1/2 lemon, juiced
Instructions
- Set the Instant Pot to Saute mode and add the onions, garlic & ginger with a splash of veggie broth or water. Cook until translucent about 2 minutes.
- Add your spices and stir to combine, cook 2 minutes.
- Add the canned chilies and tomatoes and cook another 4 minutes. Then turn off Saute mode.
- Thoroughly drain & rinse your chickpeas and then add them to the Instant Pot. Add the red bell pepper and veggie broth.
- Place the Instant Pot lid and set the valve to Sealing. If using canned chickpeas, set the Instant Pot to Pressure Cook for 5 minutes. If using dried chickpeas, set to 20 minutes.
- Let the pressure release naturally, when the pin has dropped, set the valve to Venting and remote the lid. Turn off the Instant Pot.
- Add in the oat milk, greens, cilantro & lemon juice. Stir to combine. The residual heat with quickly cook the greens. Serve & enjoy!
If you make this curry chickpea stew, post a picture to Instagram and tag me @CultivatorKitchen and use the hashtag #culivatorkitchen so I can see!
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