By everynookandcranny.net
Instant Pot Persian Chickpea Stew
Instructions
Prep:20minCook:10min
A spiced and fragrant chickpea, potato and carrot stew. Vegan and deliciously filling plus so easy to make in your Instant Pot.
Updated at: Thu, 21 Nov 2024 04:09:30 GMT
Nutrition balance score
Great
Glycemic Index
45
Low
Glycemic Load
20
High
Nutrition per serving
Calories247 kcal (12%)
Total Fat4.7 g (7%)
Carbs45 g (17%)
Sugars7.2 g (8%)
Protein9.1 g (18%)
Sodium457.2 mg (23%)
Fiber8.3 g (30%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
100gdried chickpeas
soaked in plenty of cold water for a minimum of 4 hours
3carrots
medium sized, peeled and cut into 1 inch chunks
2waxy potatoes
large, peeled and cut into 1.5 inch chunks
oil spray
1onion
roughly chopped
1 tspfennel seeds
1 tspcumin seeds
½ tspchilli powder
1 tspdried lime powder
1 tspground coriander
½ tspturmeric
1 Tbsptomato purée
1 canchopped tomatoes
1vegetable stock cube
1 Tbspharissa
to taste
Fresh parsley
or coriander, to season
Instructions
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Notes
3 liked
0 disliked
Makes leftovers
Delicious
Easy
Fresh
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