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.
Ingredients
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
