Instant Pot chickpeas Kapama is a plant-based twist on a traditional Greek-style recipe featuring chickpeas cooked in a simple, savory tomato-cinnamon sauce.

Instant Pot Chickpeas Kapama [Vegan]





  • 2 cups dry chickpeas, soaked (see instructions)
  • 1 medium onion diced
  • 3 cloves of garlic
  • 1 tsp. ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon oregano
  • 4 tablespoons tomato paste
  • 1- 15 oz. (400 gm.) can of diced or crushed tomatoes
  • 2 cups water
  • 1 tablespoon red wine vinegar
  • 2 bay leaves
  • 2 cinnamon sticks


  1. To quick-soak the chickpeas, rinse them and then add them with 6 cups of water to the Instant Pot. Secure the lid, set the steam handle to Sealing, and cook the chickpeas on High Pressure for 2 minutes. Once the time has gone off, allow the Instant Pot to naturally release the steam for 15 minutes. Drain the chickpeas and set them aside.
  2. Heat the Instant Pot to High Saute. Add the onions cook them for 3 – 4 minutes until they start to soften. Stir them often.
  3. Add the garlic, ground cinnamon, salt, pepper, oregano, and tomato paste. Stop to stir everything, then add the tomatoes, 2 cups of water, and the red wine vinegar.
  4. Use a wooden spoon to clear away any food stuck to the bottom of the Instant Pot. Then, hit Cancel to stop the sauteing process. Add the bay leaves, cinnamon sticks, and chickpeas.
  5. Mix everything, then place the lid on the Instant Pot, set the steam handle to Sealing, and set the Instant Pot for 35 minutes on High Pressure.
  6. Once the beeper goes off, allow the steam to naturally release for 10-15 minutes. Fully open the steam release handle, then carefully remove the pot lid.
  7. Stir the chickpeas and serve them warm over pasta, rice, quinoa, or another grain. Garnish with fresh parsley if desired.