Chickpea and Kale Tomato Stew

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recipe by Chloe Harris www.chloefoodie.com

  • Time icon
    Total Time
    7mins
  • Serves icon
    Serves
    2
  • Calories icon
    Calories
    516

A quick lunch or dinner to throw together on a busy day. Full of flavour with a hint of spice, perfect for those colder months and ready in less than 10 mins

recipe updated 27 Oct. 2021

Ingredients

  • Kale icon
    Kale
    50 g
  • Garlic clove icon
    Garlic clove
    2
  • Canned chickpeas icon
    Canned chickpeas
    400 g
  • Canned tomatoes icon
    Canned tomatoes
    400 g
  • Smoked paprika icon
    Smoked paprika
    2 teaspoons
  • Chili flakes icon
    Chili flakes
    1 teaspoon
  • Ground cumin icon
    Ground cumin
    1 teaspoon
  • Salt icon
    Salt
    1 teaspoon
  • Water icon
    Water
    150 ml
  • Extra virgin olive oil icon
    Extra virgin olive oil
    2 tablespoons
  • Feta cheese icon
    Feta cheese
    as needed

Tools

  • kCook icon Instant Pot Pro Plus
  • kCook icon Inner pot - pro plus
  • kCook icon Serving bowl - small

Step preview

  1. Add everything but the cheese to the inner pot and mix to combine
  2. Secure the lid on top of the Instant Pot Pro Plus
  3. Pressure Cook on Max for 2 mins, then Quick Release pressure
  4. Once pressure has released, carefully remove the lid
  5. Serve the stew in a bowl and crumble over some feta cheese
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