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.
![Instant Pot Curry Chickpea Stew! Pantry Staples Recipe | CultivatorKitchen.com](http://cultivatorkitchen.com/wp-content/uploads/2020/03/2020-03-24-1024x619.png)
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.
![Instant Pot Curry Chickpea Stew! Pantry Staples Recipe | CultivatorKitchen.com](http://cultivatorkitchen.com/wp-content/uploads/2020/03/2020-03-24-4-1024x575.png)
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 Curry Chickpea Stew! Pantry Staples Recipe | CultivatorKitchen.com](http://cultivatorkitchen.com/wp-content/uploads/2020/03/2020-03-24-2-1024x589.png)
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!
![Instant Pot Curry Chickpea Stew! Pantry Staples Recipe | CultivatorKitchen.com](http://cultivatorkitchen.com/wp-content/uploads/2020/03/IMG_20200323_135516_827-819x1024.jpg)
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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