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

Vegetable and Chickpea Stew [Vegan]



Cooking Time




  • 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


  1. 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.
  2. 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.
  3. 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.