Instant Pot Chickpea Zucchini Stew
Ingredients
- 1 tablespoon olive oil
- 3 carrots, roughly chopped
- 1 cup chopped celery
- 1 small sweet potato, cubed
- 1 large zucchini, cubed
- 1 red capsicum, deseeded and chopped
- 4 tomatoes, chopped
- 1 tablespoon tomato paste
- 1/2 cup vegetable broth/water
- 1 can organic no salt added chickpeas
- salt and pepper, to taste
Preparation
Turn Instant Pot on to “Sauté” and choose the “Normal” heat level. Add olive oil and all the vegetables. Cook, stirring occasionally, until the vegetables are slightly brown, about 10 minutes.
Add in tomato paste, stock and chickpeas, stir to combine. Close the lid on your Instant Pot and turn it on to Pressure Cook for 40 minutes.
Serve the stew warm with steamed rice or grains of your choice and enjoy!
Tips
This recipe is ideal for meal prep and can be stored for the whole week.
Can be served with rice, quinoa, other grains, or even pasta.
Also suitable for making shakshouka.
