Can I make this stew without an Instant Pot?

While this recipe is optimized for an Instant Pot, you could adapt it for a stovetop by simmering the vegetables and potatoes until tender, which would take longer.

What kind of potatoes are best for this stew?

The recipe specifically calls for Yukon Gold potatoes, which are ideal for stews as they hold their shape well while becoming tender and creamy.

How can I store leftover Vegetable and Chickpea Stew?

Store any leftover stew in an airtight container in the refrigerator for up to 3-4 days. This stew also freezes well for longer storage, up to 1 month.

Can I add other vegetables to this stew?

Yes, you can certainly add other firm vegetables like carrots or green beans. Consider adding them with the potatoes or zucchini depending on their cooking time.

6 years ago

Vegetable and Chickpea Stew
[Vegan]

AK By: America's Test Kitchen

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A vibrant bowl of Instant Pot Vegetable and Chickpea Stew, garnished with fresh mint and a drizzle of olive oil.

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Vegetable and Chickpea Stew [Vegan]

6-8

Dairy Free

Vegan

This warming stew is both high protein and packed with veggies!

Ingredients You Need for Vegetable and Chickpea Stew [Vegan]

1/4 cup extra-virgin olive oil, plus extra for drizzling
2 red bell peppers, stemmed, seeded, and cut into 1‑inch pieces
1 onion, chopped fine
1/2 teaspoon table salt
1/2 teaspoon pepper
1 1/2 tablespoons baharat
4 garlic cloves, minced
1 tablespoon tomato paste
4 cups vegetable broth
1 (28‑ounce) can whole peeled tomatoes, drained with juice reserved, chopped
1 pound Yukon Gold potatoes, peeled and cut into 1/2‑inch pieces
2 zucchini, quartered lengthwise and sliced 1 inch thick
1 (15‑ounce) can chickpeas, rinsed
1/3 cup chopped fresh mint

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How to Prepare Vegetable and Chickpea Stew [Vegan]

Using highest sauté function, heat oil in Instant Pot until shimmering. Add bell pepper, onion, salt, and pepper and cook until vegetables are softened and lightly browned, 5 to 7 minutes. Stir in baharat, garlic, and tomato paste and cook until fragrant, about 1 minute. Stir in broth and tomatoes and reserved juice, scraping up any browned bits, then stir in potatoes.
Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 9 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.
Stir zucchini and chickpeas into stew and cook, using highest sauté function, until zucchini is tender, 10 to 15 minutes. Turn off multi-cooker. Season with salt and pepper to taste. Drizzle individual portions with extra oil, and sprinkle with mint before serving.