Name: Chickpea and Calabaza Stew
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: Extra-virgin olive oil - 1 tablespoon; Onion, chopped - ½ medium; Green bell pepper, chopped - ½ medium; Red bell pepper, chopped - ¼ medium; Garlic, minced - 2 cloves; Calabaza - 2 cups; Potato, peeled and chopped - 1 medium; Tomato, chopped - ½ medium; Chickpeas, drained - 1 (14.5 ounce) can; Tomato paste - 2 tablespoons; Water - 3 cups; Paprika - 2 teaspoons; Ground ginger - ½ teaspoon; Chopped fresh parsley, or to taste - 1 tablespoon

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Chickpea and Calabaza Stew

1. Extra-virgin olive oil - 1 tablespoon

2. Onion, chopped - ½ medium

3. Green bell pepper, chopped - ½ medium

4. Red bell pepper, chopped - ¼ medium

5. Garlic, minced - 2 cloves

6. Calabaza - 2 cups

7. Potato, peeled and chopped - 1 medium

8. Tomato, chopped - ½ medium

9. Chickpeas, drained - 1 (14.5 ounce) can

10. Tomato paste - 2 tablespoons

11. Water - 3 cups

12. Paprika - 2 teaspoons

13. Ground ginger - ½ teaspoon

14. Chopped fresh parsley, or to taste - 1 tablespoon

How to cook deliciously - Chickpea and Calabaza Stew

1. Stage

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. Stage

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. Stage

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

4. Stage

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.