Chickpea Stew
Servings Prep Time
6-8servings 20minutes
Cook Time
Servings Prep Time
6-8servings 20minutes
Cook Time
  • 1tablespoon butter
  • 1 1/2cups yellow onionfinely diced
  • 1/2cup carrotdiced
  • 2cups cauliflower
  • 3/4cup green bell pepperfinely diced
  • 3/4cup red bell pepperfinely diced
  • 1tablespoon Gingerfinely chopped
  • 1tablespoon garlicminced
  • 30ounce chickpeasdrained, 2 cans
  • 1tablespoon coriander seedsground
  • 1tablespoon cuminground
  • 1tablespoon smoked paprika
  • 2teaspoon tumeric
  • 2teaspoon salt
  • 28ounce stewed tomatoeschopped, 1 can
  • 13.5ounce coconut milk1 can,/sa>
  • 2cups Water
  • 1 1/3cups couscous
  • 1tablespoon olive oil
  • 1/2teaspoon salt
  • 1/2teaspoon salt
  1. Set the instant Pot to Sauté. Add butter and saute onions, carrots, peppers, ginger, garlic, and cauliflower, and sauté until onions are translucent.
  2. Add the chickpeas, spices, salt, tomatoes, and coconut milk, close the lid.
  3. Press “soup”, then manually reduce time to 10 minutes. Remove the lid, and set aside stew to keep warm.
  4. After cleaning the Instant Pot, make the couscous. Place all ingredients in the Instant Pot and close the lid. Press “Manual” and set to cook for 10 minutes
  5. Serve Stew on top of the couscous and enjoy!