Instant Pot Chickpea Stew


INGREDIENTS
Serves 6 - 8
  • 1 tbsp butter
  • 1 1/2 cups yellow onions, finely diced
  • 1/2 cup carrots, diced
  • 3/4 cup green bell pepper, finely diced
  • 3/4 cup red bell pepper, finely diced
  • 2 cups cauliflower, medium diced
  • 1 tbsp ginger, finely chopped
  • 1 tbsp garlic, minced
  • 2 cans (15oz) chickpeas, drained
  • 1 tbsp coriander seeds, ground
  • 1 tbsp cumin, ground
  • 1 tbsp smoked paprika
  • 2 tsp turmeric
  • 2 tsp salt
  • 1 can (28oz) stewed tomatoes, chopped
  • 1 can (13.5oz) coconut milk
Couscous:
  • 2 cups water
  • 1 1/3 cups couscous
  • 1 tbsp olive oil
  • 1/2 tsp salt
PREPARATION
  1. Set Instant Pot to "Saute". Add butter and saute onions, carrots, peppers, ginger,  garlic and cauliflower. Saute until onions are translucent.
  2. Add the chickpeas, spices, salt, tomatoes and coconut milk and close the lid.
  3. Press "Soup" then manually reduce time to 10 minutes. Remove the lid and set aside stew to keep warm.
  4. After cleaning the Instant Pot, make the couscous. Place all the couscous ingredients in the Instant Pot and close the lid. Press "Manual" and set to cook for 10 minutes.