Do I need to pre-soak the dry chickpeas for this Kapama recipe?

Yes, the recipe includes a quick-soak method in the Instant Pot for 2 minutes on High Pressure with a 15-minute natural release before draining.

What gives this Chickpeas Kapama its distinctive flavor?

The Kapama gets its unique flavor from a combination of ground cinnamon, cinnamon sticks, bay leaves, oregano, and red wine vinegar, all simmered in a rich tomato base.

What are the best ways to serve Instant Pot Chickpeas Kapama?

This dish is best served warm over pasta, rice, quinoa, or another grain. You can also garnish it with fresh parsley if desired.

How long does it take to cook the chickpeas in the Instant Pot after sauteing?

After sauteing and adding all ingredients, the chickpeas cook for 35 minutes on High Pressure, followed by a 10-15 minute natural release.

Can I use canned chickpeas instead of dry ones for this recipe?

The recipe is written for dry chickpeas, including a quick-soak step. Using canned chickpeas would require adjusting liquid and cooking times significantly, as they are already cooked.

5 years ago

Instant Pot Chickpeas Kapama
[Vegan]

DP By: Denise Perrault

Author Bio

I’m Denise, and I’m the founder and chief inspiration officer at Another Music in a... Read More

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A bowl of Instant Pot Chickpeas Kapama, a hearty vegan stew with tender chickpeas in a rich reddish-brown tomato sauce, garnished with fresh parsley, served over a bed of white rice.

instant-pot-chickpeas-kapama-with-pasta-1

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Discover more recipes with these ingredients

Instant Pot Chickpeas Kapama [Vegan]

Dairy Free

Vegan

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.

Ingredients You Need for 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

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How to Prepare Instant Pot Chickpeas Kapama [Vegan]

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.
Heat the Instant Pot to High Saute. Add the onions cook them for 3 – 4 minutes until they start to soften. Stir them often.
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.
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.
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.
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.
Stir the chickpeas and serve them warm over pasta, rice, quinoa, or another grain. Garnish with fresh parsley if desired.