Spicy Mediterranean Chickpeas
The ultimate comfort food, Spicy Mediterranean Chickpeas are hearty and flavorful, making them a perfect easy weeknight dinner. Packed with protein and spices, this dish is both nutritious and delicious. Try it tonight!
Equipment
- Wooden Spoon
- Cutting Board
- Instant Pot
- Peeler
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion yellow onion (small, 1/2" dice)
- 4 cloves garlic (peeled and minced)
- 1/2 teaspoon coriander (ground)
- 1 teaspoon cumin (ground)
- 1 pound chickpeas (dried and rinsed)
- 6 cups vegetable broth (more as needed to cover chickpeas by 1")
- 15 ounces whole stewed tomatoes (canned, drained)
- 1 teaspoon red chili flakes
- 1/2 teaspoon salt (more to taste)
- 1/4 teaspoon black pepper (ground, more to taste)
- parsley (for garnish)
- cilantro (for garnish)
Instructions
- Set instant pot to "saute". Add olive oil and yellow onion, and saute for 3 minutes, until fragrant, taking care not to burn the garlic.
- Add spices and stir, lightly toasting coriander and cumin for about 2 minutes.
- Pour in chickpeas and vegetable broth. Add more broth as needed to cover chickpeas by 1".
- Drain canned whole stewed tomatoes, and add to pot, crushing with fingers by squeezing.
- Stir in red chili flakes, salt & black pepper.
- Place lid on instant pot, lock, and set pressure valve to "sealing".
- Change setting to "pressure cook", and "high". Set the timer for 45 minutes.
- Once timer is complete, allow a 15 minute natural release before carefully setting the pressure valve to "venting".
Notes
- Storage: Store leftovers in an airtight container in your fridge for up to three days.
- Freezing: You can freeze the Spicy Mediterranean Chickpeas in a freezer-safe container for up to three months.
- Pairing: Serve with warm pita bread or over fluffy rice for a complete meal.
- Serving Suggestions: This dish works great as a main course or as a side, especially during family gatherings.
- Spice Adjustments: If you like it hotter, increase the amount of red chili flakes.