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Instant Pot Chickpea, White Bean and Tomato Stew
Course
Main Course
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
27
minutes
minutes
Total Time
37
minutes
minutes
Servings
6
Calories
432
kcal
Author
Corrie
Ingredients
1
cup
dried white beans
soaked overnight
1
cup
dried chickpeas
soaked overnight
¼
cup
dried red lentils
1
medium
yellow onion
chopped
1½
cup
tomatoes
diced
2
tablespoon
tomato paste
2
tablespoon
olive oil
2
stalks celery
thinly sliced
2
teaspoon
dried dill
2
teaspoon
ground cinnamon
2
tablespoon
mild paprika
2
teaspoon
ground cumin
1
teaspoon
ground black pepper
3
cup
vegetable broth
1
teaspoon
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.
Nutrition
Calories:
432
kcal