{"id":1661,"date":"2020-05-11T15:25:31","date_gmt":"2020-05-11T15:25:31","guid":{"rendered":"https:\/\/recipesmomy.com\/?p=1661"},"modified":"2021-09-22T21:28:02","modified_gmt":"2021-09-22T21:28:02","slug":"moroccan-style-chickpea","status":"publish","type":"post","link":"https:\/\/recipesmomy.com\/?p=1661","title":{"rendered":"Moroccan Style Chickpea"},"content":{"rendered":"\n
\"\"<\/figure>\n\n\n\n

This vegan and gluten-free Instant Pot Chickpea is a tasty main meal full
\nof Moroccan spices and flavors. Serve with rice, couscous, or other crusty
\nbread.
\nThis tasty Instant Pot chickpea stew (chickpeas are the same as garbanzo
\nbeans) normally took about 35-40 minutes, but wanted to try it in the
\nInstant Pot and it went very good. The flavors have evolved almost as
\nwell, but in a much shorter period.
\nThe stew may be eaten on its own with some toast or fresh, crusty bread,
\nor with a side of rice or couscous. It’s a nutritious meal that’s vegan and
\ngluten-free, with tons of fiber, plant protein, tomato, and spinach nutrients.
\nIt can be finished ahead of time, and we imagine it’ll be much better after
\nit sits in the refrigerator overnight. It can be frozen for later, too.<\/p>\n\n\n\n

From Ayurvedic Point of View:<\/strong><\/p>\n\n\n\n

For vegetarians, beans , dals, and lentils are an essential source of
\nnutrition\u2014protein, complex carbohydrates, fiber, and vitamins. As
\nversatile as they are tasty, dals and lentils are used to make salads,
\nappetizers, soups, main dishes, side dishes, and desserts, too. They fit
\nwell with other foods, such as grain, vegetables, herbs, and spices.<\/p>\n\n\n\n

Servings: 4
\nTime to Prepare: 30 minutes<\/p>\n\n\n\n

Ingredients:<\/h5>\n\n\n\n

3+1\/2 cups vegetable stock (made with a veggie stock cube or
\npremade)
\n2 tins (400 g each) canned chickpeas\/garbanzo beans (drained
\nand rinsed well)
\n2 cups (400g) chopped tinned tomatoes
\n1 large onion (chopped)
\n2 tbsp. olive oil
\n2 tbsp. of raisins
\n12 sun-dried tomatoes (chopped into pieces)
\n\u00bd tsp. salt and some pepper to taste
\n5 cloves of garlic (finely chopped or crushed)
\n140 g washed baby spinach or a few lumps of frozen spinach
\n2 tsp. cinnamon powder
\n2 tbsp. cumin powder
\n\u00bc tsp. cayenne pepper or chili
\n2 heaped tsp. paprika powder
\nA handful of fresh cilantro or parsley leaves to serve<\/p>\n\n\n\n

Instructions:<\/h5>\n\n\n\n
  1. Switch the Instant Pot on and press the Saut\u00e9 feature. Add the
    \nonion and olive oil and cook for 2-3 minutes. Add the garlic and
    \nspices and stir for 30 seconds. Add the rest of the ingredients
    \nand mix well. To stop the Saut\u00e9 function, click Cancel.<\/li>
  2. Pop the lid to the top, lock it (make sure the steam valve points
    \nto Sealing) and set the Instant Pot to Manual, High, for 10
    \nminutes.<\/li>
  3. After 3 beeps, the Instant Pot will continue to build up the
    \npressure and start cooking. When the timer is turned off, allow
    \nthe pressure to release naturally for 10 minutes, and then use a
    \nQuick Release to release the rest of the steam (just point the
    \nSealing valve to Venting).<\/li>
  4. Open the lid and stir in the stew. We like to let it sit for five
    \nminutes before serving it with some fresh herbs on top. With
    \nthis stew, you may offer a side of cooked rice, couscous, or
    \ncrusty bread.<\/li><\/ol>\n\n\n\n

    Notes<\/strong>:<\/p>\n\n\n\n

    1. We’re using tinned, cooked chickpeas for this stew recipe, and
      \nthe entire thing just requires 10 minutes under high intensity. If
      \nyou would like to use dried garbanzo beans\/chickpeas, I suggest
      \nthat you cook them first.<\/li>
    2. Dry cooking time: 30 minutes at High Pressure in enough water
      \nto fully submerge the beans.<\/li>
    3. Soaked cooking time: 10-15 minutes at High Pressure in
      \nsufficient water to completely submerge the beans.<\/li><\/ol>\n\n","protected":false},"excerpt":{"rendered":"

      This vegan and gluten-free Instant Pot Chickpea is a tasty main meal full of Moroccan spices and flavors. Serve with rice, couscous, or other crusty bread. This tasty Instant Pot chickpea stew (chickpeas are the same as garbanzo beans) normally took about 35-40 minutes, but wanted to try it in the Instant Pot and it […]<\/p>\n","protected":false},"author":1,"featured_media":1662,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[14],"tags":[],"_links":{"self":[{"href":"https:\/\/recipesmomy.com\/index.php?rest_route=\/wp\/v2\/posts\/1661"}],"collection":[{"href":"https:\/\/recipesmomy.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipesmomy.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipesmomy.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipesmomy.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1661"}],"version-history":[{"count":1,"href":"https:\/\/recipesmomy.com\/index.php?rest_route=\/wp\/v2\/posts\/1661\/revisions"}],"predecessor-version":[{"id":1663,"href":"https:\/\/recipesmomy.com\/index.php?rest_route=\/wp\/v2\/posts\/1661\/revisions\/1663"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipesmomy.com\/index.php?rest_route=\/wp\/v2\/media\/1662"}],"wp:attachment":[{"href":"https:\/\/recipesmomy.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1661"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipesmomy.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1661"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipesmomy.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1661"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}