Chickpea Stew with Pumpkin and Spinach

Ingredients you'll need

• 250g dried chickpeas
• 1 handful of fresh spinach
• 2 garlic cloves
• 1 onion
• 500g pumpkin
• Tomato purée
• Sweet paprika
• 3 bay leaves
• Himalayan pink salt
• Extra virgin olive oil
• 1/2 dried chilli pepper
• Water

Equipment

• No products found.

Method

1. 1Soak the chickpeas in cold water for at least 8 hours beforehand so they soften up.
2. 2Add a splash of olive oil to the pressure cooker pot along with the finely chopped garlic.
3. 3Once the garlic begins to turn golden, add the spinach and sauté until it turns dark green; remove to a plate and set aside.
4. 4Add the chopped onion to the pot and gently cook until translucent.
5. 5Add the diced pumpkin and stir well. Cook for a couple of minutes to get a slight sear on it.
6. 6Add tomato purée to taste and mix everything thoroughly.
7. 7Next, add salt, paprika, bay leaves, and the chilli pepper.
8. 8Drain and rinse the chickpeas, then add them to the pot, covering with water or stock about three finger-widths above the ingredients.
9. 9Close the pressure cooker and cook over high heat until steam begins to release. Then lower the heat to low and cook for about 40 minutes.
10. 10Once the time is up, release the steam through the valve and, once it stops hissing completely, open the lid carefully.
11. 11Add the reserved garlic spinach back in, adjust the salt, and let it simmer uncovered for 5 more minutes on low heat, gently bubbling away.
12. 12Done! Now we can enjoy our CHICKPEA STEW WITH PUMPKIN AND SPINACH

Notes

1. 1If you don't have a pressure cooker, you can make it in a regular pot; it will just take about an hour and a half to cook through.
2. 2The chilli is optional, but it gives it an incredible touch.