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Instant Pot Vegan Quinoa Chickpea Stew
Prep Time
10 mins
Cook Time
4 mins
Pressure cooking time
20 mins
 

This Vegan Quinoa Chickpea Stew is chock full of plant-based protein and full of fiber. It's an easy vegetarian weeknight meal that is spiced just perfectly and made with ingredients in your pantry.

Course: Lunch, Side Dish
Cuisine: gluten-free, Mexican
Servings: 4
Calories: 220 kcal
Ingredients
  • 2 tbsp tomato paste
  • 1 tbsp apple cider vinegar
  • 1 tsp paprika
  • 1 tsp cumin
  • 1/2 tsp oregano
  • salt to taste
  • 1 tbsp olive oil
  • 1/2 onion , diced
  • 2 cloves garlic , minced
  • 4 cups vegetable broth
  • 1 cup quinoa , rinsed and drained
  • 1 15 oz. can of garbanzo beans , rinsed and drained
  • 1 handful spinach or other greens
  • Optional toppings: diced pepper, chopped tomato, avocado, other diced fresh vegetables
Instructions
  1. In a small bowl, mix tomato paste, apple cider vinegar, paprika, cumin, oregano and salt.

  2. Turn the Instant Pot to saute. Add olive oil and onion and cook for 3 minutes, stirring occasionally.

  3. Add the garlic and tomato paste mixture and continue to cook for 2 more minutes.

  4. Add in broth, quinoa and beans and cancel saute function.

  5. Set to manual cooking for 4 minutes. Once cooking time has ended, let sit for 10 minutes before attempting to release pressure. Remove lid and add greens in. Stir. The heat will make the greens wilt.

  6. Top with optional toppings and enjoyl

Nutrition Facts
Instant Pot Vegan Quinoa Chickpea Stew
Amount Per Serving
Calories 220 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Sodium 204mg9%
Potassium 403mg12%
Carbohydrates 35g12%
Fiber 4g17%
Sugar 4g4%
Protein 7g14%
Vitamin A 1572IU31%
Vitamin C 5mg6%
Calcium 45mg5%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.