Recipe

Smoky Potato Chickpea Stew

Smoky Potato Chickpea Stew

223 kcal per serving

Ingredients

  • [The amount shown in the picture is for a 10-cup Cooker.]
  • 1. Chickpeas（boiled） ………… 1/2 lb（225g）
  • 2. Potato ………… 6oz（170g）
  • 3. Onion ………… 3-2/3oz（105g）
  • 4. Garlic ………… 1/6oz（5g）
  • 5. Fire roasted diced tomatoes ………… 2/3 lb（315g）
  • 6. Smoked paprika ………… 3/4 tablespoon
  • 7. Cumin powder ………… 3/4 teaspoon
  • 8. Bay leaf ………… 1
  • 9. Vegetable broth ………… 315mL
  • 10. Baby spinach leaves ………… 1/2oz（15g）
  • 11. Salt ………… To taste
  • 12. Black pepper ………… To taste
  • 1. Chickpeas（boiled） ………… 1 lb（450g）
  • 2. Potato ………… 12oz（340g）
  • 3. Onion ………… 7-1/3oz（210g）
  • 4. Garlic ………… 1/3oz（10g）
  • 5. Fire roasted diced tomatoes ………… 1-1/3 lb（630g）
  • 6. Smoked paprika ………… 1-1/2 tablespoons
  • 7. Cumin powder ………… 1-1/2 teaspoons
  • 8. Bay leaf ………… 2
  • 9. Vegetable broth ………… 630mL
  • 10. Baby spinach leaves ………… 1oz（30g）
  • 11. Salt ………… To taste
  • 12. Black pepper ………… To taste

How to make

  1. Cut the potatoes into bite-sized pieces.
    Chop the onion. Mince the garlic.
  2. Place the chickpeas, 1, fire roasted diced tomatoes, smoked paprika,
    cumin powder, bay leaves, and vegetable broth in the inner pot and mix them well.
    Select the “Slow Cook” menu, set the heating time to 100 minutes, and press the [Start] key.
  3. When cooking is complete, remove the bay leaves.
  4. Transfer 720mL（ 360mL for the 5.5-cup Cooker） of the soup to a blender from the inner pot and
    briefly pulse until blended by not complete smooth.
  1. Place 4 back into the inner pot and stir it.
  2. Add the baby spinach leaves, close the lid,
    and wait for 2 minutes.
  3. Add salt and black pepper to taste and
    pour the stew into a serving bowl.

Tip

Step 4 can be skipped but is recommended as the soup will becomes smoother and taste better.

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