Moroccan-Style Instant Pot Chickpea Stew

instantpoteats.com

Karen

Mark Bixby

SCALE 1x 2x 3x

1 large onion, chopped

2 tablespoons olive oil

5 cloves of garlic, finely chopped or crushed

2 teaspoons cinnamon powder

2 teaspoons cumin powder

¼ teaspoon cayenne pepper or chilli

2 heaped teaspoons paprika powder

1 teaspoon coriander seed powder (this one is optional if you don’t have it)

1.5 to 2 cups ( 400g) chopped tinned omatoes

2 tins (400 g each) canned chickpeas/garbanzo beans, drained and rinsed well

2 tablespoons of raisins

12 sun-dried tomatoes, chopped into pieces (use a knife or scissors)

140 g/ 5 oz. washed baby spinach or a few lumps of frozen spinach)

750ml (3+½ cups) vegetable stock (made with a veggie stock cube or premade)

A pinch of salt and some pepper, to taste

A handful of fresh cilantro or parsley leaves to serve

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