Instant pot chickpea parmesan is one of my new favorites. It’s so incredibly simple. If you use premade sauce, it’s stupid easy. You can even use already cooked chickpeas and reduce the cooking time. I absolutely love this dish, which is a riff on chicken parmesan, so you could also call this vegetarian “chicken” parmesan if you like.
My first parmesan love is eggplant parmesan, an Italian restaurant classic. I enjoy it every year on my birthday at a local restaurant that has a free birthday meal and it’s so tasty. The full breaded and baked version is kind of a lot of work to make yourself, but it’s worth it.
I have a few versions of eggplant parmesan and its related culinary adventures here on the site like eggplant tian and eggplant caponata. But man, I’m cheating on my eggplant and I’m loving it. I’ll have to try an eggplant version in the instant pot now that I’ve figured this out though. I love how easy this is to throw together!
I hope you love this as much as I do. You can easily make this recipe vegan by using nondairy cheese or a “cheesy” vegan topping in lieu of the mozzarella.
Chickpea Parmesan
Ingredients
1/2 cup dry chickpeas
2 cups vegetable broth
2 cups marinara sauce
1 cup mozzarella, for serving
fresh basil, for serving
Instant Pot Method
Place all ingredients except mozzarella and basil in instant pot and cook on low pressure for 30 minutes.
Top with cheese and basil.
Serve over noodles.
Note: If you use precooked chickpeas, reduce your cook time to 15 minutes.
Slow Cooker Method
Place all ingredients except mozzarella and basil in slow cooker and cook on low for 8 hours.
Top with cheese and basil.
Serve over noodles.
Note: If you use precooked chickpeas, reduce your cook time to 4 hours.
Chickpea Parmesan
Instant pot chickpea parmesan is one of my new favorites. It's so incredibly simple. If you use premade sauce, it's stupid easy.
Ingredients
- 1/2 cup dry chickpeas
- 2 cups vegetable broth
- 2 cups marinara sauce
- 1 cup mozzarella, for serving
- fresh basil, for serving
Instructions
- Place all ingredients except mozzarella and basil in instant pot and cook on low pressure for 30 minutes.
- Top with cheese and basil.
- Serve over noodles.
