APP: pressure cooked potato, chickpea, artichoke stew

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Spanish Potatoes and Chickpeas under Pressure

 

Recipe By :Cinda Chavich 2001

Serving Size : 4 Preparation Time :0:00

Categories : Pressure Cooker Soups

 

Amount Measure Ingredient -- Preparation Method

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1 cup dried chickpeas

2 tablespoons olive oil -- [originally double]

4 Yukon gold potatoes -- peel, cube 1-inch

2 onions -- chopped

5 large garlic cloves -- minced

1/2 teaspoon saffron threads

3 bay leaves

3 cups vegetable stock

1 tablespoon sweet Spanish paprika

14 ounces canned artichoke hearts -- (1.5-cups quartered)

Salt and freshly ground black pepper

3 tablespoons fresh parsley

Shaved Parmesan (optional)

Lemon wedges (optional)

 

1. Soak chickpeas overnight in water to cover or use the quick pressure-soak

method, (see cooker's manual). Drain.

 

2. In a pressure cooker, heat oil over medium heat. Add potatoes and onions;

saute until onions are tender. Add garlic and saffron; saute for 1 minute. Stir

in chickpeas, bay leaves and stock.

 

3. Lock the lid in place and bring cooker up to full pressure over high heat.

Reduce heat to medium-low, just to maintain even pressure, and cook for 18

minutes. Remove from heat and release pressure quickly.

 

4. Discard bay leaves. Stir in paprika and artichoke hearts. Simmer, uncovered,

over medium heat, breaking up some of the potatoes, until the stew is nicely

thickened. Season, to taste with salt and pepper. Stir in parsley. If desired,

serve with shaved Parmesan and lemon wedges to squeeze over top.

 

Serves 4 as a main course or 8 to 10 for tapas

 

VARIATION: For a more substantial version, fry 1/2 cup chopped chorizo sausage

or prosciutto ham or vegetarian versions of these meats with the onions and

potatoes.

 

Description:

" with artichoke hearts "

Source:

" Best Pressure Cooker Recipes [iSBN 0778800288] "

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Per Serving (excluding unknown items): 530 Calories; 13g Fat (21.8% calories

from fat); 20g Protein; 85g Carbohydrate; 15g Dietary Fiber; 2mg Cholesterol;

1492mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable;

2 1/2 Fat.

 

NOTES : With its rich, garlicky saffron sauce, this dish is the ultimate

vegetarian comfort food. Serve it in little bowls with crusty bread for a hot

tapas starter, as an everyday main course, or as an exotic side dish.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 1032 0 0 0 0 0