Recipe
Instant Pot Moroccan Sweet Potato Chickpea Stew
The perfect veggie-packed meal that comes together quickly in your instant pot! This Instant Pot Moroccan Sweet Potato Chickpea Stew is loaded with flavor!
Prep: 10 minCook: 40 minTotal: 50 min
Servings: serves 6
Ingredients
- 2 tablespoons avocado oil
- 1 cup chopped onion
- 3 cups cubed sweet potato
- 3/4 cup chopped celery
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 large closed garlic, minced
- 4 cups vegetable broth
- 1 can (14.5 oz) fire roasted crushed tomatoes
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon pink salt
- 1/4 teaspoon ground pepper
- fresh oregano leaves for garnish
Instructions
- Add your avocado oil to the instant pot and set it to sauté for 7 minutes.
- Sauté your onion, sweet potato, celery, and chickpeas in your instant pot for about seven minutes, stirring frequently, until the onion starts to get golden brown and caramelized.
- Add garlic cloves when you have about 2 minutes left on the sauté and continue to stir.
- Add the vegetable broth, fire roasted tomatoes, cumin, smoked paprika, cinnamon, salt, and pepper.
- Set the instant pot to the soup setting for 25 minutes. Press start.
- After 25 minutes, release the valve and allow the steam to escape.
- Once all the steam is gone, set it on sauté for another 5 minutes and allow it to simmer until the stew reaches your desired consistency.
- Garnish with fresh herbs, I used fresh oregano leaves.