Name: Instant Pot Chickpea, White Bean and Tomato Stew
Prep time: 10 min
Cook time: 27 min
Total time: 37 min
Yield: 6
Ingredients: 1 cup dried white beans (soaked overnight); 1 cup dried chickpeas (soaked overnight); 1/4 cup dried red lentils; 1 medium yellow onion (chopped); 1½ cup tomatoes (diced); 2 tbsp tomato paste; 2 tbsp olive oil; 2 stalks celery (thinly sliced); 2 tsp dried dill; 2 tsp ground cinnamon; 2 tbsp mild paprika; 2 tsp ground cumin; 1 tsp ground black pepper; 3 cup vegetable broth; 1 tsp salt

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Chickpea, White Beans and Tomato Stew is a very nutritious and tasty for your lunch
which is high in proteins and low in carbohydrates.

4.5 from 2 votes

Instant Pot Chickpea, White Bean and Tomato Stew

Course Main Course

Cuisine American

Prep Time 10 minutes

Cook Time 27 minutes

Total Time 37 minutes

Servings 6

Calories 432 kcal

Ingredients

1 cup dried white beans soaked overnight
1 cup dried chickpeas soaked overnight
1/4 cup dried red lentils
1 medium yellow onion chopped
1½ cup tomatoes diced
2 tbsp tomato paste
2 tbsp olive oil
2 stalks celery thinly sliced
2 tsp dried dill
2 tsp ground cinnamon
2 tbsp mild paprika
2 tsp ground cumin
1 tsp ground black pepper
3 cup vegetable broth
1 tsp salt

Instructions

Put the olive oil, celery and onions in the Instant Pot and select “Sauté”.
Sauté for3 minutes and add dill, cinnamon, paprika, cumin, salt and black pepper.
Sauté for 2 minutes and add chickpeas, beans, tomatoes, lentils and tomato paste.
Set the instant pot to “Manual” and cook for 22 minutes at high pressure.
Release the pressure naturally and serve hot.

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