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Instant Pot Persian Chickpea Stew
EVERY NOOK AND CRANNY16Ingredients
30Minutes
220Calories
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Ingredients
US|METRIC
4 SERVINGS
- 100 grams dried chickpeas (soaked in plenty of cold water for a minimum of 4 hours, 1/2 cup)
- 4 carrots (medium sized, peeled and cut into 1 inch chunks)
- 3 waxy potatoes (large, peeled and cut into 1.5 inch chunks)
- oil spray
- 1 onion (roughly chopped)
- 1 tsp. fennel seeds
- 1 tsp. cumin seeds
- 1 tsp. chilli powder
- 1 tsp. dried lime powder
- 1 tsp. ground coriander
- 1/2 tsp. turmeric
- 1 Tbsp. tomato purée
- 1 can chopped tomatoes (14 oz approx)
- 1 stock cube (vegetable)
- 2 Tbsp. harissa (to taste)
- fresh parsley (or coriander to season)
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NutritionView More
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220Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories220Calories from Fat20 |
| % DAILY VALUE |
| Total Fat2g3% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium270mg11% |
| Potassium1160mg33% |
| Protein9g |
| Calories from Fat20 |
| % DAILY VALUE |
| Total Carbohydrate46g15% |
| Dietary Fiber10g40% |
| Sugars11g |
| Vitamin A230% |
| Vitamin C80% |
| Calcium10% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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