Average Recipe
Prep Time
15 minutes
Wait Time
8 hours
Cook Time
25 minutes

This easy Instant Pot bean stew recipe is an updated version of an old recipe I have made for many years on my stovetop. This pressure cooked version is so much faster to prepare! Serve with a crusty whole grain bread for a nourishing plant-based meal. 

Preparation Note

The chickpeas need to be soaked for at least 8 hours before making this recipe. Place dry chickpeas in a bowl and cover with a few inches of water. Let them soak on your counter for 8 to 24 hours.

4 tablespoons extra virgin olive oil
1 large onions chopped
6 cloves garlic crushed
2 teaspoons curry powder
1 teaspoons ground cardamom
1 teaspoons ground coriander
1 teaspoons black pepper
½ teaspoons turmeric powder
2 teaspoons Herbamare
2 cups chickpeas (soaked for 8 hours)
6 cups water
4 tablespoons tomato paste
3 medium yukon gold potatoes chopped
3 large carrots sliced
3 tablespoons lemon juice
1 cups chopped parsley