Alison Roman Chickpea Stew In The Instant Pot

Have you heard of Alison Roman's chickpea stew with coconut and turmeric? It's known as the go-to chickpea stew. Featured in the New York Times, this stellar recipe boasts a 5-star rating from over 23,000 reviewers - talk about a crowd-pleaser!

After trying the original stovetop method, we couldn't resist giving it an Instant Pot makeover, adding our own little spin to it. So, get ready to meet your new kitchen favorite: the Instant Pot coconut and turmeric chickpea stew. Here is the original stovetop recipe.

In This Post:

• ℹ️ Recipe Overview
• 🛒 Ingredients
• 📷 How To Make It
• 📹 Watch The Video
• 🥦 What To Serve With
• 🫙Storage Tips
• 📝 Go To Full Recipe >>
• ⭐️ Comment On & Rate This Recipe

THE Chickpea Stew 

Alison Roman's renowned chickpea stew with coconut and turmeric is known for its rich, creamy texture, exotic flavors and vibrant color. 

While you can definitely stick with the stovetop recipe, the Instant Pot does streamline the process and gives you a magical stew quicker and without having to hang around the kitchen. 

Our version also uses dried chickpeas soaked overnight, which is a little more budget-friendly. You can, however, also use canned chickpeas and we provided a separate cooking time.

This recipe is nutritious, vegan and gluten-free, yet it appeals to the masses because it's like a hug in a bowl and looks gorgeous too. 

We hope you love this famous NYT chickpea stew as much as we did. 

👉 If you love chickpeas, make sure to try our other recipes like this Moroccan chickpea stew, Indian chickpea and sweet potato tikka masala, or the creamy mushroom and chickpea pasta. Our chickpea and rice pilaf is an excellent side dish.

What You'll Need

Here are the ingredients you will need to make Alison Roman's chickpea stew:

• Chickpeas: The star of the dish, chickpeas are used as the base for the stew. These are also known as garbanzo beans. Our recipe uses dried chickpeas, soaked overnight or for at least 8 hours. Canned chickpeas can be used, see recipe Notes for alternative cooking times. 
• Aromatics: onions, garlic and ginger - the classic Asian foundational flavors. Fresh is best and will give you the best taste.
• Spices & seasoning: salt, pepper, ground turmeric (gives earthy flavor and that beautiful color), mild curry powder (this is our twist, no in the original recipe but we loved it), and chili.
• For the sauce: coconut milk (full-fat) adds creaminess and a subtle sweetness to the stew, and vegetable stock will give you the broth base.
• Veggies: Swiss chard, kale or collard greens can be used.
• To finish: lime or lemon juice and cilantro
• To serve: yogurt and chili oil (optional) and some pita bread to dip into the stew.

How to Make Spiced Chickpea Stew In Instant Pot

You will find the full recipe with ingredients and nutritional breakdown in the recipe card below. Here are step-by-step photos to guide you along.

• Step 1. Soak dried chickpeas in water overnight or for at least 8 hours. Strain and measure out 500 grams / 1 lb (about 3 cups), and set aside. 
• Step 2. Using the Saute function, saute the onion and ginger in a little olive oil with 1 teaspoon of salt for 3-4 minutes. Then add ½ teaspoon pepper and the garlic, and cook for another minute together. 
• Step 3. Add turmeric, curry powder, red pepper flakes and chickpeas, then cook, stirring frequently, for about 2 minutes. 

• Step 4. Add 1.5 cups of stock and 2 cans of coconut milk. Scrape up any brown bits that formed on the bottom of the pot. 
• Step 5. Lock the lid and set to Pressure Cook on HIGH for 15 minutes.  Allow the pressure to release naturally. 
• Step 6. Open the lid, stir the pot and set it back to the Saute function. You can remove a few whole chickpeas to use as a topping when serving.
• Step 7. Using a potato masher, smash some of the chickpeas (about half), which will thicken the stew.

• Step 8. Then stir in the kale. Cook on Saute until the greens wilt and soften (about 3-5 minutes, depending on the greens used). 
• Finally, stir in lime or lemon juice, and taste for salt and pepper. 

Watch The Video

Serving The Chickpea Stew

Divide the stew among bowls and top with mint or cilantro leaves, reserved whole chickpeas, a sprinkle of red pepper flakes and a good drizzle of olive oil. Serve alongside yogurt and toasted pita. if using; dust the yogurt with turmeric if you'd like. 

Feel free to serve some cooked rice or quinoa on the side. Crusty bread or dinner rolls, or soft garlic naan bread would also be a great addition. 

Storage Tips

• Storing this chickpea stew is a breeze, perfect for meal prep or savoring leftovers later. Here's a quick guide to ensure it stays as delicious as the day you made it.
• Let the stew cool to room temperature before storing. Hot stew in the fridge can affect its other contents.
• Transfer the cooled stew to airtight containers, preferably glass to avoid flavor retention and stains. It stays fresh in the fridge for 3-4 days.
• For longer storage, freeze the stew in portion-sized containers or bags, leaving space at the top for expansion. It’s good for up to 3 months. Don't forget to date the containers!
• Thaw in the fridge overnight if frozen. Reheat in the microwave or on the stove, adding a bit of water or broth if it's thickened.
• Revive the flavors with a squeeze of lemon or lime juice and a sprinkle of fresh herbs. A quick salt check might be needed too.

Full Recipe

Find the full list of ingredients, instructions, and a nutritional breakdown below. If you have questions or cook this recipe, please let us know in the comments, and make sure to rate this recipe so it’s easy for others to find.

Rate This Recipe

5 from 14 votes

Alison Roman Chickpea Stew In The Instant Pot

Alison Roman's chickpea stew with coconut and turmeric has become known as THE chickpea stew recipe. Originally published in the New York Times, the recipe gets 5 stars from over 23,000 reviews!! After trying the stovetop version, we had to adapt to the Instant Pot with a few tiny twists. And so here it is, Instant Pot coconut and turmeric chickpea stew. 

Print Recipe Pin Recipe

Prep Time10 minutes mins

Cook Time40 minutes mins

Soaking8 hours hrs

Total Time50 minutes mins

Servings: 6 servings

Calories: 567kcal

Author: Irena Macri

Ingredients

• 12 oz dried chickpeas about 350 grams, 2 cups, soaked overnight in water
• ¼ cup olive oil plus more for serving
• 1 yellow onion large, chopped finely
• 1 ginger 2-inch piece, finely chopped
• 4 garlic cloves chopped
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1.5 teaspoon turmeric ground, plus more for serving (dusting)
• 1 teaspoon curry powder mild
• ½ teaspoon red pepper or chili flakes, plus more for serving
• 2 cans full-fat coconut milk 15-ounce cans
• 2 cups vegetable stock or chicken stock
• 1 bunch Swiss chard kale (Lacinato or regular) or collard greens, stems removed, torn into bite-size pieces (about 4 cups)
• ½ lime juice, or lemon juice
• 1 cup cilantro leaves or mint, for serving
• Yogurt for serving (optional)
• Chili oil for serving
• pita Toasted, lavash or other flatbread, for serving (optional)

Instructions

• Soak dried chickpeas in water overnight or for at least 8 hours. Strain and measure out 500 grams (about 3 cups), and set aside.
• Turn the Instant Pot on Saute (Normal). Add olive oil and once it’s hot add onion, and ginger and 1 teaspoon salt. Cook for 3-4 minutes, stirring a few times. Then add ½ teaspoon pepper and the garlic, and cook for another minute together.
• Add turmeric, curry powder, red pepper flakes and chickpeas, then cook, stirring frequently, for about 2 minutes.
• Add 2 cups of stock and 2 cans of coconut milk. Scrape up any brown bits that formed on the bottom of the pot.
• Lock the lid and set to Pressure Cook on HIGH for 15 minutes.  The pressure will take about 10 minutes to build up and then the timer will begin. Allow the pressure to release naturally (about 10 minutes).
• Open the lid, stir the pot and set it back to the Saute function.
• Using a potato masher, smash some of the chickpeas (about half), which will thicken the stew. Then stir in the kale. Cook on Saute until the greens wilt and soften (about 3-5 minutes, depending on the greens used).
• Finally, stir in lime or lemon juice, and taste for salt and pepper.
• Divide the stew among bowls and top with mint or cilantro leaves, reserved whole chickpeas, a sprinkle of red pepper flakes and a good drizzle of olive oil. Serve alongside yogurt and toasted pita if using; dust the yogurt with turmeric if you'd like. You can add a dollop of yoghurt to the bowls for nice styling.

Notes

If using canned chickpeas, strain the liquid and rinse before using. You will need 2 x 15-ounce cans. Reduce the stock amount to 1 cup Reduce cooking time to 5 minutes with natural pressure release, all other steps are the same.

Nutrition

Calories: 567kcal | Carbohydrates: 45g | Protein: 15g | Fat: 40g | Saturated Fat: 26g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Sodium: 841mg | Potassium: 1046mg | Fiber: 12g | Sugar: 8g | Vitamin A: 3463IU | Vitamin C: 24mg | Calcium: 123mg | Iron: 9mg

CourseMain

CuisineAsian

KeywordChickpeas, coconut chickepea stew, Garbanzo beans, Instant Pot chickpeas, NYT chickpea stew

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