Ingredients

The following ingredients have 8 Servings
  • 2 1/2 cups cooked or canned chickpeas, drained
  • 1 large onion ((finely chopped))
  • 4 cloves garlic
  • 1-inch piece ginger
  • 2 medium carrots ((diced))
  • 4 potatoes ((diced))
  • 1 green pepper ((diced))
  • 25 cherry tomatoes, or 2 large tomatoes ((cut cherry tomatoes in half and cut large tomatoes in a dice))
  • 2 tsp coriander powder
  • 1 tsp cumin powder
  • 1/2 tsp turmeric
  • 2 tsp dry thyme ((can sub with 2 tbsp fresh thyme))
  • 2 1/2 cups vegetable stock
  • 2 tbsp parsley ((chopped))
  • Lemon, green onions and cherry tomatoes for serving
  • 2-4 tablespoons harissa paste

Instruction

  • Soak the red chilies in water for about two hours. Drain and then toast on a hot, dry skillet until they start to darken. Add the garlic, cumin and coriander and toast until the seeds turn a couple of shades darker. Remove everything to a blender or food processor along with the vegetable stock and process into a fairly smooth paste. Set aside.
  • Put the liner in the Instant Pot and set to saute. Add 1/4 cup of vegetable stock and when it is hot, add the onions, garlic and ginger with some salt. Saute until the onions soften. Add a quarter cup more of water if they start to stick.
  • Add the chickpeas, carrots, potatoes, tomatoes, coriander and cumin powders, thyme and turmeric into the Instant Pot. Stir to mix and add 2 cups of vegetable stock. Add salt to taste and mix it in.
  • Place the lid on the Instant Pot and set to pressure cook at high for 10 minutes. After cooking is done, wait 10 minutes and release the pressure manually. 
  • Put the IP back on saute and stir in the harissa, a tablespoon at a time, until you reach the flavor and heat level you love.
  • Serve the chickpea stew hot over rice with wedges of lemon, spring onions and cherry tomatoes for a healthy, vibrant meal.