Alison Roman Chickpea Stew In The Instant Pot

Name: Alison Roman Chickpea Stew In The Instant Pot
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Asian
Ingredients: 12 oz dried chickpeas (about 350 grams, 2 cups, soaked overnight in water); ¼ cup olive oil (plus more for serving); 1 yellow onion (large, chopped finely); 1 ginger (2-inch piece, finely chopped ); 4 garlic cloves (chopped); 1 tsp salt; 1/2 tsp black pepper; 1.5 tsp turmeric (ground, plus more for serving (dusting)); 1 tsp curry powder (mild ); 1/2 tsp red pepper (or chili flakes, plus more for serving); 2 cans full-fat coconut milk (15-ounce cans); 2 cups vegetable stock (or chicken stock); 1 bunch Swiss chard (kale (Lacinato or regular) or collard greens, stems removed, torn into bite-size pieces (about 4 cups)); 1/2 lime (juice, or lemon juice); 1 cup cilantro leaves (or mint, for serving); Yogurt (for serving (optional)); Chili oil (for serving); pita (Toasted, lavash or other flatbread, for serving (optional))

Instructions

Prep:10minCook:40min

Alison Roman's chickpea stew with coconut and turmeric has become known as THE chickpea stew recipe. Originally published in the New York Times, the recipe gets 5 stars from over 23,000 reviews!! After trying the stovetop version, we had to adapt to the Instant Pot with a few tiny twists. And so here it is, Instant Pot coconut and turmeric chickpea stew.

Updated at: Sun, 24 May 2026 20:49:07 GMT