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 calories
carbohydrate: 29 g
cholesterol: : -
fat: 3.3 g
fiber: 5.5 g
protein: 5.2 g
saturatedFat: 0.5 g
servingSize: -
sodium: 257 mg
sugar: 3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 15 minutes.

  4. 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.

Recipe Yield

6 servings

Recipe Note

Calabaza squash and garbanzo stew. Vegetarian stew made in the Instant Pot®. You will love it so much that shortly after your bowl is filled it will be gonzo! Eat with a side of buttered bread for dipping.

Do you like the recipe? Share this tasty recipe!