How to make ChickpeaVeg Stew
Prep
time: 10 minutes | Cook time: 40 minutes | Serves 2
1 tablespoon olive oil
½ leek, chopped
2 cloves garlic, pressed
1 potato, diced
1 carrot, diced
½ sweet pepper, seeded and chopped
½ jalapeño pepper, seeded and chopped
½ cup tomato purée
½ teaspoon cumin powder
½ teaspoon turmeric powder
½ teaspoon mustard seeds
1 cup roasted vegetable broth
¾ cup chickpeas, soaked overnight
½ leek, chopped
2 cloves garlic, pressed
1 potato, diced
1 carrot, diced
½ sweet pepper, seeded and chopped
½ jalapeño pepper, seeded and chopped
½ cup tomato purée
½ teaspoon cumin powder
½ teaspoon turmeric powder
½ teaspoon mustard seeds
1 cup roasted vegetable broth
¾ cup chickpeas, soaked overnight
1. Press the Sauté button and heat the oil until
sizzling. Once hot,
cook the leeks and garlic for 2 to 3 minutes or until they are just
tender.
cook the leeks and garlic for 2 to 3 minutes or until they are just
tender.
2. Add the remaining ingredients and stir to
combine well.
3. Secure the lid. Choose the Meat/Stew mode and
cook for 35
minutes at High pressure. Once cooking is complete, use a quick
pressure release; carefully remove the lid.
minutes at High pressure. Once cooking is complete, use a quick
pressure release; carefully remove the lid.
4. Serve in individual bowls. Bon appétit!
Per
Serving
calories: 561; fat: 12.0g ; protein: 21.5g ; carbs: 83.0g;net carbs: 66.5g ;fiber: 16.5g
calories: 561; fat: 12.0g ; protein: 21.5g ; carbs: 83.0g;net carbs: 66.5g ;fiber: 16.5g
