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

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

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.