How to make Chickpea Stew in Instant Pot

Here’s what you need to do to make the stew in the Instant Pot. 

First, start by making the ras-el-hanout. While the spice blend is not easily available in all stores, making it at home is super easy.

To make it, just add the spices to a small bowl and whisk them together with a fork or a small whisk. 

Once the spices are ready, turn on the Saute function on your Instant pot. Then, heat the olive oil in the inner pot.

Once the oil is hot, add the onion and garlic. Then sauté for a minute or until they become fragrant.

Next add the carrots, chickpeas, tomato sauce, spice mix, tahini, and water/vegetable broth. Once they are all added, give the mixture a stir.

Finally, close the lid, seal the vent, and pressure cook for 6 minutes. Then do a natural pressure release.

Once pressure is released, serve the stew warm and garnish with cilantro. 

Chickpea Stew on stove top

Making the stew on the stove top is very easy too. 

Start by whisking together the spices in a small bowl. When they are combined, set them aside.

Then, in a large pot or stockpot, heat the olive oil over medium heat. Once it is hot, add the onions and garlic and saute for about 1 minute or until fragrant. 

Next, add the carrots and allow them to cook for about 6 minutes.

When the carrots have cooked for a few minutes, add the remaining ingredients including chickpeas, tomato sauce, spice mix, tahini, and water/vegetable broth. Give the stew a stir and then cover.

Once it is covered, allow it to simmer for about 15 to 20 minutes or until the carrots are soft. When the soup is ready, serve with a garnish of cilantro, naan, rice, or bread.