Chickpea vegetable stew

This stew can be cooked on the stove or in an Instant Pot (electric pressure cooker).



Ingredients


Serves 4-6


1 large brown onion

2 tsp crushed garlic

2 sticks celery

2 large carrots

6 medium potatoes (about 1kg), scrubbed and diced

1 cup frozen peas

3 silverbeet or kale leaves, stalks removed and chopped

400g can condensed tomato soup OR 400g can chopped tomatoes (I used tomato soup in this picture)*

400g can (1 1/2 cups cooked) chickpeas, drained

3 cups water

3 teaspoons chicken-style stock powder (I use Massel brand)*

1 bay leaf

1 sprig fresh thyme (or 1/2 tsp dried)

Salt and pepper to taste


Stove Top Method

  1. Heat a large saucepan over medium heat. Sauté onion and garlic in ¼ cup water for 5-10 minutes while you prepare the remaining vegetables. Add the carrot and celery as they are cut.

  2. Add remaining ingredients and bring to a boil.

  3. Simmer for 20 minutes, stirring occasionally, until vegetables are cooked. Remove bay leaf and thyme and serve.


Pressure Cooker Method

  1. Set instant pot to sauté function for 15 minutes. Sauté onion and garlic in ¼ cup water for 5-10 minutes while you prepare the remaining vegetables. Add the carrot and celery as they are cut.

  2. Cancel saute function.

  3. Add remaining ingredients and set the lid in place. Set the instant pot to manual pressure cook function. Set the timer for 6 minutes.

  4. At the end of cooking, allow the pressure to drop naturally for 15 minutes (or longer if you're not home), then release remaining pressure manually. Remove bay leaf and thyme and serve.


*You may need to add a little more stock powder if using the chopped tomatoes instead of tomato soup.