Harissa Tomato Coconut Chickpeas (Instant Pot)

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

Mecca Lee

Harissa Tomato Coconut Chickpeas (Instant Pot)

A rich, warming one-pot chickpea stew made with tomatoes, garlic, coconut milk, greens, and bold spices. Deeply satisfying, meal-prep friendly, and full of nourishing flavor.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 25 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings: 6 servings

Course: Main Course

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 2 cups dried chickpeas rinsed
• 1 medium onion chopped
• 1 green bell pepper chopped
• 3-4 tomatoes chopped
• 4-6 cloves garlic chopped
• 1-2 inches fresh ginger grated or chopped
• 1 can coconut milk
• 2-3 cups frozen collards
• 6 cups water
• oil a small amount, for sautéing

Herbs

• 1 handful fresh parsley chopped
• 1 handful fresh cilantro chopped
• 1-2 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

Equipment

• Instant Pot or electric pressure cooker

Method

 

Sauté the Aromatics

1. Turn the Instant Pot to Sauté mode and add a small amount of oil.
2. Add the onion and bell pepper. Cook 3 to 4 minutes until softened.
3. Add the garlic and ginger. Cook 1 minute more.

Bloom the Spices

1. Add the harissa, cumin, turmeric, smoked paprika, curry powder, and black pepper. Stir constantly for 30 to 45 seconds until fragrant.

Add Tomatoes

1. Add the tomatoes and cook 3 to 5 minutes until softened and juicy. Use a splash of water to scrape the bottom of the pot if needed.

Pressure Cook

1. Add the rinsed chickpeas and 6 cups water. Seal the lid and cook on High Pressure: 50 minutes for unsoaked chickpeas, 35 minutes for soaked.
2. Allow a natural release for 15 to 20 minutes.

Finish the Stew

1. Open the lid and stir in the coconut milk and frozen collards.
2. Return to Sauté mode and simmer 5 to 10 minutes until the greens are tender.

Fresh Finish

1. Turn off the heat. Stir in the parsley, cilantro, and dill.
2. Taste and adjust salt as needed.

Notes

Optional add-ins: lemon or lime juice, pumpkin seeds, extra harissa, fresh avocado on top. Serve over rice or quinoa.

Storage: Keeps in an airtight container in the refrigerator up to 5 days, and freezes well. Add a splash of water when reheating if it has thickened.

Texture: For a creamier stew, mash some chickpeas before serving. For a thinner stew, add more hot water. The flavor deepens beautifully the next day.

GreenHouzeEatz Tip: Pair with citrus or fresh tomatoes on the side to support iron absorption from the chickpeas.

Plant • Heal • Evolve