
By everynookandcranny.net
Instant Pot Persian Chickpea Stew
Instructions
Prep:20minCook:10min
A spiced and fragrant chickpea, potato and carrot stew. Vegan and deliciously filling plus so easy to make in your Instant Pot.
Updated at: Fri, 28 Mar 2025 00:08:02 GMT
Nutrition balance score
Great
Glycemic Index
45
Low
Glycemic Load
20
High
Nutrition per serving
Calories230.3 kcal (12%)
Total Fat3 g (4%)
Carbs44.6 g (17%)
Sugars9.9 g (11%)
Protein9.1 g (18%)
Sodium455.9 mg (23%)
Fiber8.3 g (30%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

100gdried chickpeas
soaked in plenty of cold water for a minimum of 4 hours

3carrots
medium sized, peeled and cut into 1 inch chunks

2waxy potatoes
large, peeled and cut into 1.5 inch chunks

oil spray

1onion
roughly chopped

1 tspfennel seeds

1 tspcumin seeds

½ tspchilli powder

1 tspdried lime powder

1 tspground coriander

½ tspturmeric

1 Tbsptomato purée

14 ozcan chopped tomatoes

1vegetable stock cube

1 Tbspharissa
to taste

Fresh parsley
or coriander to season
Instructions
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Notes
4 liked
0 disliked
Makes leftovers
Delicious
Easy
Fresh
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