Chickpea and Calabaza Stew recipe
All Recipes Everyday Cooking Recipes Vegetarian Soups and Stews Stew
Ingredients
- 1 tablespoon extra-virgin olive oil ½ medium onion, chopped ½ medium green bell pepper, chopped ¼ medium red bell pepper, chopped 2 cloves garlic, minced 2 cups 1 medium potato, peeled and chopped ½ medium tomato, chopped 1 (14.5 ounce) can chickpeas, drained 2 tablespoons tomato paste 3 cups water 2 teaspoons paprika ½ teaspoon ground ginger 1 tablespoon chopped fresh parsley, or to taste
Nutrition Info
- 160.2 caloriescarbohydrate: 29 gcholesterol: : -fat: 3.3 gfiber: 5.5 gprotein: 5.2 gsaturatedFat: 0.5 gservingSize: -sodium: 257 mgsugar: 3 gtransFat: : -unsaturatedFat: : -
Directions Chickpea and Calabaza Stew
Directions
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Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil. Saute onion, bell peppers, and garlic in the hot oil until soft, about 5 minutes. Add calabaza, potato, and tomato. Pour in water, stir in paprika and ginger.
Close and lock the lid. Select high pressure according to manufacturer's instructions, set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 15 minutes.
Scoop out approximately 1 cup of the solids and process in a food processor or mash. Mix back into the cooker to thicken the stew. Serve hot and garnish with parsley.