CHICKPEA STEW

Turn on the insta pot to the saute function. Add in the following ingredients to saute for several minutes.

Add in

• 1 red onion chopped
• 1 1/2 tbsp olive oil
• 5 cloves garlic, chopped
• 2 tsp cinnamon
• 2 tsp cumin
• 1 dash (or a few) of cayenne
• 2 1/2 tsp paprika

Then add in the rest of the ingredients, stir till combined. Cook on High for 10 minutes, let it naturally release for 10 min, and then release the valve.   Serve over brown rice and ENJOY!!

• 1 can chopped tomatoes
• 2 cans chickpeas (drained and rinsed)--I use fresh chickpeas and just measure out the equivalent amount
• 1/4 cup raisins
• 10 oz baby spinach
• 4 cups vegetable stock
• Salt and Pepper

VEGAN CHILI (in the insta pot)

This recipe makes about 8 servings and can be eaten all week with some yummy cornbread!

1 cup dried red lentils (rinsed and drained)
1 cup dries green lentils (rinsed and drained)
1 onion chopped
5 cloves garlic minced
1 red pepper, chopped
1 green pepper, chopped
1/4-1/2 cup canned jalapeno peppers diced
1 28 oz can fire roasted crushed tomatoes
1 15 oz can diced tomatoes
3 cups water
2 Tbsp chili powder
1 Tbsp ground cumin
few dashes of cayenne pepper (if you like it hot!)
salt to taste

1. Sauté function on the insta pot: put in onions, garlic, peppers and sauté for 5 min.
2. Add in spices and sauté for another minute.
3. Add in the rest of the ingredients and bring to a high pressure for 10 min.
4. Allow for natural release.  If it is not complete after 30 min, release the steam.
5. Stir and ENJOY!!

Can top with some vegan mozzarella or cheddar cheese if you would like or cashew parmesan cheese! :)