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Instant Pot Chickpea Curry Stew

Cultivator Kitchen


  • 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


  • 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!