A rich, warming one-pot chickpea stew made with tomatoes, garlic, coconut milk, greens, and bold spices. This easy plant-based meal is deeply satisfying, meal-prep friendly, and full of nourishing flavor.
Why You’ll Love This Recipe
- High in plant protein and fiber
- Iron-supportive chickpeas + greens
- Creamy without dairy
- One-pot Instant Pot meal
- Excellent for leftovers
- Bold flavor with minimal effort
Ingredients
Main Ingredients
- 2 cups dried chickpeas, rinsed
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 3 to 4 tomatoes, chopped
- 4 to 6 cloves garlic, chopped
- 1 to 2 inches fresh ginger, grated or chopped
- 1 can coconut milk
- 2 to 3 cups frozen collards
- 6 cups water
Herbs
- Handful fresh parsley, chopped
- Handful fresh cilantro, chopped
- 1 to 2 tablespoons fresh dill (or 1 teaspoon dried)
Seasonings
- 1 tablespoon harissa
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon smoked paprika
- 1 teaspoon curry powder
- 1/2 teaspoon black pepper
- 1 1/2 teaspoons salt (or to taste)
Instructions
Step 1: Sauté the Aromatics
Turn Instant Pot to Sauté mode.
Add a small amount of oil. Add chopped onion and bell pepper. Cook for 3 to 4 minutes until softened.
Add garlic and ginger. Cook 1 minute more.
Step 2: Bloom the Spices
Add harissa, cumin, turmeric, smoked paprika, curry powder, and black pepper.
Stir constantly for 30 to 45 seconds until fragrant.
Step 3: Add Tomatoes
Add chopped tomatoes and cook for 3 to 5 minutes until softened and juicy.
Use a splash of water to scrape the bottom of the pot if needed.
Step 4: Pressure Cook
Add rinsed chickpeas and 6 cups water.
Seal lid and cook on High Pressure:
- Unsoaked chickpeas: 50 minutes
- Soaked chickpeas: 35 minutes
Allow natural release for 15 to 20 minutes.
Step 5: Finish the Stew
Open lid and stir in:
- coconut milk
- frozen collards
Turn back to Sauté mode and simmer 5 to 10 minutes until greens are tender.
Step 6: Fresh Finish
Turn off heat.
Stir in parsley, cilantro, and dill.
Taste and adjust salt as needed.
Optional Add-Ins
- Lemon or lime juice
- Pumpkin seeds
- Extra harissa
- Serve over rice or quinoa
- Fresh avocado on top
Storage
Store in airtight container in refrigerator for up to 5 days.
Freezes well.
Add a splash of water when reheating if thickened.
Recipe Notes
- For creamier texture, mash some chickpeas before serving.
- For thinner stew, add more hot water.
- Flavor deepens beautifully the next day.
GreenHouzeEatz Tip
Pair with citrus or fresh tomatoes on the side to support iron absorption from chickpeas.
Plant • Heal • Evolve
