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Instant Pot chickpeas Kapama

A plate of chickpeas in tomato sauce with pasta.

Instant Pot chickpeas Kapama is a plant-based recipe featuring chickpeas cooked in a simple Greek-style cinnamon-infused tomato sauce.


Units Scale
  • 2 cups dry chickpeas, soaked (see instructions)
  • 1 medium onion diced
  • 3 cloves of garlic
  • 1 tsp. ground cinnamon
  • 1/2 tsp. salt
  • 1/2 tsp. ground black pepper
  • 1 Tbsp. oregano
  • 4 Tbsp. tomato paste
  • 1- 15 oz. (400 gm.) can of diced or crushed tomatoes
  • 2 cups water
  • 1 Tbsp. red wine vinegar
  • 2 bay leaves
  • 2 cinnamon sticks


  1. To quick-soak the chickpeas, rinse them and then add them with 6 cups of water to the Instant Pot. Secure the lid, set the steam handle to Sealing, and cook the chickpeas on High Pressure for 2 minutes. Once the time has gone off, allow the Instant Pot to naturally release the steam for 15 minutes. Drain the chickpeas and set them aside.
  2. Heat the Instant Pot to High Saute. Add the onions cook them for 3 – 4 minutes until they start to soften. Stir them often.
  3. Add the garlic, ground cinnamon, salt, pepper, oregano, and tomato paste. Stop to stir everything, then add the tomatoes, 2 cups of water, and the red wine vinegar.
  4. Use a wooden spoon to clear away any food stuck to the bottom of the Instant Pot. Then, hit Cancel to stop the sauteing process. Add the bay leaves, cinnamon sticks, and chickpeas.
  5. Mix everything, then place the lid on the Instant Pot, set the steam handle to Sealing, and set the Instant Pot for 35 minutes on High Pressure.
  6. Once the beeper goes off, allow the steam to naturally release for 10-15 minutes. Fully open the steam release handle, then carefully remove the pot lid.
  7. Stir the chickpeas and serve them warm over pasta, rice, quinoa, or another grain. Garnish with fresh parsley if desired. 


  • This recipe was created using a 6-quart Instant Pot.
  • We recommend soaking the chickpeas first. If you prefer, soak them overnight or add 6 cups of boiling water and soak them for 4 hours.
  • To make this recipe on the stovetop, use a Dutch oven or large, heavy-bottomed pot. Increase the water to 3 cups. Once you add the chickpeas, bring the ingredients to a boil, then reduce the heat to simmering. Cover the pot and cook for about 1 hour until the chickpeas are tender when you bite into one. Be sure to check the cooking pot periodically in case more water is needed.
  • Freeze chickpeas Kapama by placing them in an airtight container. Freeze for up to 3 months. It’s best to thaw them in the refrigerator before reheating them.
  • If you do not have red wine vinegar, use white wine or sherry vinegar. They will not be as strong, so you may want to add an additional ½ teaspoon. 

Keywords: Instant Pot chickpeas Kapama