Instant Pot Chickpea Vegetable Stew
Ingredients
- 1 tablespoon olive oil
- 3 carrots
- 1 cup celery
- 1 small sweet potato
- 1 large zucchini
- 1 red capsicum
- 4 tomatoes
- 1 tablespoon tomato paste
- 1/2 cup vegetable broth or water
- 1 can chickpeas
- salt and pepper to taste
Preparation
Turn the Instant Pot to “Sauté” mode and select the “Normal” heat level. Add olive oil and all the vegetables. Cook, stirring occasionally, until the vegetables are slightly brown, about 10 minutes.
Add the tomato paste, stock, and chickpeas; stir to combine. Close the lid and set the Instant Pot to Pressure Cook for 40 minutes.
Serve the stew warm with steamed rice or grains of your choice and enjoy.
