CHICKPEA AND CALABAZA STEW

Chickpea and Calabaza Stew image

Provided by ALMOSTEXACTLY

Time 1h30m

Yield 6

Number Of Ingredients 14

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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 Calabaza
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

Steps:

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

Nutrition Facts : Calories 160.2 calories, Carbohydrate 29 g, Fat 3.3 g, Fiber 5.5 g, Protein 5.2 g, SaturatedFat 0.5 g, Sodium 257 mg, Sugar 3 g