Instant Pot Moroccan Sweet Potato Chickpea Stew
Many of you have requested more dinner type recipes and this instant pot moroccan chickpea stew will not disappoint. Seriously, it’s so good and SO easy. It’s one of my toddler’s favorite dinners.
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Ingredients
- 1 tbsp avocado oil (or vegetable oil)
- 1 onion, chopped
- 4 garlic cloves, chopped
- 2 medium sweet potatoes, chopped into cubes (or regular potato)
- 1 can chickpeas
- 2 cups tomato sauce
- 1 1/4 cups vegetable broth
- 1 1/2 tsp cumin
- 2 tsp curry powder
- 1 tsp paprika
- 1/2 tsp cinnamon
- 1/2 tsp turmeric
- 1/8 tsp cayenne pepper
- salt & pepper to taste
- 2 tbsp pure maple syrup
- Cilantro to garnish (optional)
Instructions
- Use the saute function on your instant pot and add the oil and onion. Stir and saute for 3 minutes, then add the garlic and cook for another minute.
- Turn the heat off and add all the other ingredients, except the cilantro, to the pot. Mix to combine well. Secure the lid on your pot and make sure the pressure valve is closed. Cook on high pressure for 15 minutes. Let the pressure release naturally for 5 minutes, then do a quick release. (I usually put a damp towel over the valve to prevent splatters.)
- Serve alone, over rice, or with some crusty bread and garnish with cilantro.
- Enjoy!
Notes
***If making this in the crockpot, saute the onions and garlic with the oil on medium-high heat on the stove. Then add to the crockpot and add all the other ingredients. Cook on high for 4 hours.
(Recipe adapted from the Choosing Chia)
Servings: 4