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Place chickpeas in a large bowl and add plenty of water (about 1 quart) to fill the bowl. Leave overnight to soak. Drain well.
Preheat your Instant Pot by selecting the saute function and adjust heat to high. Add 2 tbsp extra virgin olive oil and heat until shimmering. Add onions, garlic and a pinch of salt. Cook 3 mins, stirring regularly. Add carrots, bell peppers, and spices. Cook another 4 minutes or so, stirring, until vegetables have softened a bit.
Now add drained chickpeas, tomatoes (and their juice), and broth. Lock your Instant Pot lid in place. Select the pressure cooking setting and set on high. Now set the time to 15 minutes (go 5 to 10 minutes longer, if you like your chickpeas on the super tender, creamier side)
After cooking, allow time to let pressure release naturally. OR after 10 minutes or so, you can use the quick release function to let any remaining pressure out. Unlock and remove the lid.
Stir in lemon juice and fresh cilantro. Carefully taste and adjust seasoning as desired.
Transfer to serving bowls and drizzle extra virgin olive oil. Serve with your favorite crusty bread or this Lebanese rice.