Spicy Butternut Squash and Chickpeas Chickpeas and butternut squash make this dish hearty enough for a main course, and the spinach gives it some color. Leftover stew is delicious the next day served with some crusty bread. 1. In the Instant Pot, combine the chickpeas, onion, tomato paste, garlic, cumin, salt, turmeric, pepper, paprika, cinnamon, and water. 2. Secure the lid on the pot. Close the pressure-release valve. Select PRESSURE COOK/MANUAL and set the pot at High pressure for 35 minutes. At the end of the cooking time, use a quick release to depressurize. 3. Add the frozen butternut squash and the spinach. Close the lid. Select PRESSURE COOK/MANUAL and set the Instant Pot at High pressure for 0 minutes. At the end of the cooking time, use a quick release to depressurize. 4. Open the lid and stir the stew. The butternut squash will disintegrate, making a thick purée for the chickpeas. Stir in the lemon juice. Transfer to serving bowls and serve hot. NOTE : If you would like to keep the butternut squash in whole chunks for this dish, steam it in the microwave or on the stovetop until it is tender-crisp and add it to the cooked chickpeas just before serving. Ingredients: 1 cup dried chickpeas, soaked in hot water for 1 hour 1 cup diced onion 2 tablespoons tomato paste 1 tablespoon minced fresh garlic 1 ½ teaspoons ground cumin 1½ teaspoons kosher salt, or to taste 1 teaspoon ground turmeric 1 teaspoon freshly ground black pepper ½ teaspoon smoked paprika ¼ teaspoon ground cinnamon 2½ cups water 16 ounces frozen butternut squash, diced 4 cups chopped fresh baby spinach 2 tablespoons freshly squeezed lemon juice
✔ Author(s): Urvashi Pitre
✔ Title: Instant Pot Miracle Mediterranean Diet Cookbook: 100 Simple and Tasty Recipes Inspired by One of the World's Healthiest Diets
✔ Rating : 4.6 out of 5 base on (143 reviews)
✔ ISBN-10: 0358693063
✔ Language: English
✔ Format ebook: PDF, EPUB, Kindle, Audio, HTML and MOBI
✔ Device compatibles: Android, iOS, PC and Amazon Kindle
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