Chickpea and Calabaza Stew

Chickpea and Calabaza Stew

This hearty, vegan stew is packed with wholesome, comforting flavor thanks to calabaza squash, chickpeas, and an array of other vegetables.

Preparation Time
30 mins
Cooking Time
50 mins
Total Time
1 hr 20 mins
Calories
160 Calories

Recipe Instructions

Step 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.
Step 2
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.
Step 3
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.
Step 4
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 15 minutes.

Ingredients

  • 3 cups water
  • 2 cloves garlic, minced
  • 2 teaspoons paprika
  • 2 tablespoons tomato paste
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon chopped fresh parsley, or to taste
  • 1 medium potato, peeled and chopped
  • 2 cups Calabaza
  • 1 (14.5 ounce) can chickpeas, drained
  • 0.5 teaspoon ground ginger
  • 0.5 medium onion, chopped
  • 0.5 medium tomato, chopped
  • 0.5 medium green bell pepper, chopped
  • 0.25 medium red bell pepper, chopped

Categories

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