Greek Chickpeas in Kapama Sauce (Instant Pot Recipe)

Greek chickpeas in kapama sauce adds a vegan twist to a traditional recipe featuring dried chickpeas cooked in a simple, savory tomato-cinnamon sauce with no added oil. And it all happens in our favorite pressure cooker – the Instant Pot.

I’m a big fan of Greek recipes, such as slow-cooked vegetable Briam stew, easy Greek baked beans, and my take on Greek salad with black lentils.

Kapama, a Greek-style recipe with a rich tomato sauce infused with cinnamon, is traditionally served with chicken. I just changed a few letters, adjusted the flavors, and ditched the oil, and here we go, another new and delicious recipe.

⭐ Why You'll Love This Recipe

• Made with pantry ingredients, including dry chickpeas.
• Learn my fool-proof method to soak chickpeas in the Instant Pot quickly.
• Serve this delicious dish in a bowl or with pasta or rice.
• Freezer-friendly and perfect for weekend meal prep.

📋 Ingredients and Substitutions

Chickpeas. Use 2 cups of dried chickpeas. Rinse them and discard any that are discolored. I’ve not made this recipe with other beans, but the best substitutes are probably white beans like Great Northern or cannellini beans.

Cinnamon. Yes, this recipe includes a teaspoon of ground cinnamon followed by two cinnamon sticks. And it's not overpowering. Ground cinnamon provides an instant jolt of flavor, and the cinnamon sticks infuse flavor with the tomatoes and water as they cook in the Instant Pot.

Oregano. I used a tablespoon of dried oregano. If substituting with fresh, chop it and use at least 2 tablespoons.

Red wine vinegar. Sweet and bold red wine vinegar brightens the dish. You can use red wine if desired or substitute it with white wine vinegar or apple cider vinegar.

Canned tomatoes. Use crushed or chopped canned tomatoes. If using whole tomatoes, break them up or chop them before pressure cooking.

Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.

♨️ How to Soak Chickpeas in the Instant Pot

After multiple tests, I’ve decided it’s worth the time to quick-soak chickpeas before cooking them in the Instant Pot. Soaked chickpeas hold their shape better and take less time to cook.

Good news! There’s a super-easy way to accomplish this using the Instant Pot.

First, Add 2 cups of rinsed chickpeas into the Instant Pot with 6 cups of water.

Then, Secure the Instant Pot lid, set the steam release handle to Sealing. Cook the chickpeas on High Pressure for 2 minutes plus 15 minutes natural pressure release.

Drain the chickpeas and set them aside until you are ready to add them to the recipe.

⏲️ Step-by-Step Cooking Instructions

Step 1: Set the Instant Pot in Sauté mode. Cook the onions for 2-3 minutes, stirring frequently.

Step 2: Stir in the tomatoes, tomato paste, red wine vinegar, spices, and 2 cups of water. Turn off the Instant Pot. Use a wooden spoon to clear the bottom of the pot.

Step 3: Add the chickpeas, cinnamon sticks, and bay leaves. Stir the bottom of the Instant Pot. Set to High Pressure for 35 minutes.

Step 4: Remove the Instant Pot lid and stir the chickpeas. Taste and adjust the spices if necessary.

🔪 Pro Tips

• Prep all the ingredients while the chickpeas soak. Cooking goes quickly, so be ready once you start cooking the onions.
• Add the onions after the Instant Pot beeps in Sauté mode, which means it’s hot. This helps keep the onions from sticking. Add a few tablespoons of water if they start to stick or get too dark.

Denise’s Instant Pot Tip: Avoid the dreaded ‘food burning’ notice by turning the Instant Pot off between the Sauté and High Pressure cycles. Clear the bottom of the Instant Pot to ensure there aren’t any stuck-on veggies or spices.

🥘 How to Make Chickpeas Kapama on the Stove

• To make this recipe on the stovetop, begin with soaked chickpeas. If you don’t have an Instant Pot, soak them overnight or cover them with boiling water and soak for 4-6 hours.
• Use a Dutch oven or heavy-bottomed larger pot and follow the instructions as written. Increase the water to 3 cups.
• Simmer the chickpeas for about 1 hour until tender. Check the cooking pot several times and stir the ingredients occasionally. Add more water if needed.  

🍴 Serving Suggestions

Kapama is traditionally served with noodles, although this dish is equally tasty with rice, quinoa, or another grain. It's also mighty fine in a bowl on its own or with a side of toasted homemade pita bread.

Garnish it with a little fresh chopped parsley if you want something green on top.

🌡️ Store, Freeze, Reheat

Refrigerate. Store Greek chickpeas in an airtight container in the refrigerator for 5 days.

Freeze. Let the chickpeas cool to room temperature. Place it in a freezer-friendly container for 3 months.

Reheat. Reheat in the microwave or stove on medium heat. Add a little water if the sauce is too thick. Thaw frozen chickpeas before reheating.

📖 More Chickpea Dinner Recipes

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