Chickpea Veggie Stew

Source: veganricha.com

Ingredients

• 2 TB olive oil
• 1 cup onion chopped
• 4 cloves of garlic
• 1 cup chopped tomato
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1/4 tsp cinnamon
• 1 tsp oregano
• 1 tsp thyme or use a tsp fresh rosemary
• 2 large potatoes cubed small ( I use yukon gold or white,)
• 1.5 cups carrots
• 1/2 cup (74.5 g) other veggies like peppers mushrooms, zucchini, broccoli
• 2 (15 oz) cans chickpeas drained
• 1.5 tsp salt
• 2 cups (250 ml) water
• 2 cups (244 ml) non dairy milk such as coconut milk almond milk or cashew milk
• 4 cups Spinach
• cashew cheeze (optional)
• freshly ground black pepper for garnish , lemon juice (optional)

Instructions

• Add oil in the Instant Pot on saute. Add onion and garlic cook until golden. 
• Add the chopped tomato and mix. Add the spices and herbs and mix in.
• Add veggies, chickpeas, salt, and water and mix.  **wait to add milk**
• Pressure cook for (manual, hi) 5 minutes, let the pressure release naturally.
• Fold in milk & spinach and let wilt. Add thick cashew cheeze for creamier soup and mix in. Add black pepper and lemon juice. Taste and adjust salt and flavor.