Greek Chickpeas in Kapama Sauce (Instant Pot Recipe)

A plate of chickpeas in tomato sauce with pasta.

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Greek Chickpeas in Kapama Sauce (Instant Pot Recipe)

Greek chickpeas in kapama sauce is an easy, healthy, vegan recipe featuring Instant Pot chickpeas in a simple, savory tomato-cinnamon sauce with no added oil.

Prep Time10

Cook Time1 22

Total Time1 32

Course: Main Course

Cuisine: Greek

Diet: Vegan

Servings:

Calories: 47kcal

Author: Denise Perrault

Equipment

1 Instant Pot 6 quart or use the stovetop method

Ingredients

2 cups dry chickpeas soaked (see instructions)
1 medium onion diced, 1 ½ - 2 cups
3 cloves garlic minced or pressed
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon oregano
4 tablespoons tomato paste
1 can tomatoes 15 ounces/400 grams, diced or crushed
2 cups water
1 tablespoon red wine vinegar
2 medium bay leaves
2 medium cinnamon sticks

US Customary - Metric

Instructions

To quick-soak the chickpeas, rinse them, and 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 with 15 minutes of natural release. Drain the chickpeas and set them aside. See notes for other options.
Heat the Instant Pot to High Sauté. Add the onions and cook them for 2-3 minutes, stirring often.
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.
Turn the Instant Pot off. Use a wooden spoon to clear away any food stuck to the bottom of the Instant Pot.
Add the bay leaves, cinnamon sticks, and chickpeas. Stir all the ingredients. Double-check that the bottom of the Instant Pot is cleared of any stuck-on ingredients.
Place the lid on the Instant Pot, set the steam handle to Sealing, and set the Instant Pot for 35 minutes on High Pressure.
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.
Stir the chickpeas. Taste and adjust the spices if desired.
Serve them warm over pasta, rice, quinoa, or another grain. Garnish with fresh parsley if desired.

Video

Notes

Cooking time and total time reflects quick-soaking chickpeas in the Instant Pot. You can also soak chickpeas in water overnight or cover them with boiling water and soak for 4-6 hours.
This recipe was created using a 6-quart Instant Pot.
For unsoaked chickpeas, pressure cook for 45 minutes with 15 minutes of natural pressure release.
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.
Store chickpeas in an airtight container in the refrigerator for 5 days or freeze for 3 months.

Nutrition