These stewed chickpeas began on the stovetop. Then, I realized I could more quickly reduce the onions and dates using my Instant Pot.
I’ve had a lot of requests for pressure cooker recipes. It’s taken me a while to post one. I just tend to just wing it with the instant pot. How about you guys? Don’t you find it’s the type of appliance where you chuck staples and seasonings in there and let it ‘do its thing’?
Despite my tendency not to record recipes with the instant pot, I’ve been trying to do so. For you!
My favorite use of the IP is cooking beans. #useyourbean 😬 I use the Instant Pot for grains as well, but most often in combination with beans for recipes. So, it’s probably no surprise that the first instant pot recipe I share with you is one using beans!
This stewed chickpeas recipe is one I will turn to regularly, even though I’ve finished official ‘testing’. Hearty, delicious, quick to pull together – just so darn easy!
I value that simplicity of preparation so much now. I thought once the girls became older, I’d delve into more intricate recipes again. Not so! As kids get older there is a different kind of busy. I have no interest in fussy food prep. Anyone with me? #ithinkso!
I also love the flavor and sauciness of this stewed chickpeas dish. The onions cook down with the dates into the tomato puree creating this saucy base with an underlying sweetness that offsets the smoked paprika.
It’s so simply delicious, I can eat it straight up. But, we usually have it over cooked quinoa or a brown rice. Any leftovers I freeze or use myself in a vegan lunch bowl. In fact, I’m quite happy to have leftovers, because they become my”lunchovers“!
Stewed Chickpeas in the Instant Pot
These stewed chickpeas have an immensely satisfying flavor and texture. The onions cook down with the dates into the tomato puree creating a rich, smoky-sweet sauce. Delicious and hearty.
- 2-3 tbsp water and more if needed
- 2 large or 3 small-medium onions chopped (about 3 - 3 1/2 cups)
- 1 1/2 tbsp smoked paprika
- 1/2 tsp ground cumin
- 1/8 - 1/4 tsp ground allspice
- 1/2 tsp rounded sea salt
- 2 cans chickpeas rinsed and drained
- 2/3 cup pitted dates chopped
- 1 24 oz / 680g jar strained tomatoes or 1 - 28 oz can crushed tomatoes
Add water, onions, paprika, cumin, allspice, and salt in the pressure cooker on saute function. Cook for 6-7 minutes, stirring occasionally, and adding extra water if sticking. Add chickpeas, dates, and tomatoes and stir through well. Turn off saute function, and put on lid. Manually set to pressure cook (high) for 20 minutes. Then, let pressure release naturally (or release manually). Stir through, taste, add seasoning if desired, and serve. Serves 4-6 with cooked grain or potatoes (see note).
- Serving Suggestion: Serve over a whole grain like brown rice, millet, or quinoa. Also try over steamed kale, roasted squash, or mashed potatoes.
- Stovetop method: If you don’t have a pressure cooker, simply use a large pot to cook on stovetop. Follow instructions to saute. After adding the tomatoes, chickpeas, and dates, bring heat to a boil, then reduce to low. Cover, and cook for 40 minutes, or until dates and onions are fully softened.
NEWS! If all goes well, I’ll be releasing my Oil-Free Salad Dressings ebook next week. I’ll post soon, here’s a sneak peek… (UPDATE: Now here!)
Enjoy! x Dreena
Food photos taken by Nicole Axworthy.