Ingredients
- 2 small can chickpeas, liquid from one reserved
- 1/2 cup extra virgin olive oil
- 2 onions, diced
- 3 cloves garlic, minced
- 1/2 bunch fresh parsley, washed and chopped
- 1/2 bunch fresh mint, washed and chopped
- 2 carrots, diced
- 2 medium potatoes, diced
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp turmeric
- 1/4 tsp coriander
- 1/4 tsp cinnamon
- 1/4 tsp curry powder
- 1/4 tsp crushed red pepper flakes
- 1/4 tsp black pepper
- 1/2 tsp salt
- 28 ounces can crushed tomatoes
- 1 cup water
- 1 pinch salt
- 1 cup dry bulgur wheat
Method
- Combine all ingredients (except bulgur wheat) in the Instant Pot. Stir well.
- Lock on the cover of the Instant Pot. Set the manual timer to 20 minutes and make sure vent is set to "sealing".
- After timer reaches zero, quick release the pressure. Make sure to use an oven mitt to release steam. Allow the stew to cool for 15 minutes and for the flavors to settle.
- While the stew is cooling down, prepare bulgur wheat according to directions.
- Let the bulgur wheat cool down for 2 minutes and then fluff with a fork. Serve with the stew immediately.