Servings: 4 servings
Calories: 391kcal
Ingredients
- 2 cans cooked chickpeas, drained and rinsed about 470 g after draining
- 1 quart chicken or vegetable stock ~950 ml; use vegetable stock to keep it vegan
- 2 medium carrots, chopped into medium cubes ~120 g
- 1 medium onion, chopped into medium cubes ~110 g
- 500 g potatoes, peeled and cut into chunks about 3 medium
- 1 can canned chopped tomatoes 400 g; sub passata or a can of whole tomatoes blended
- 1½ tbsp oil enough for sautéing the onion
- 1 tsp paprika
- ½ tsp marjoram optional
- ½ tsp salt more to taste; use ¼ tsp if your stock is salty
- black pepper to taste, optional
Instructions
On the Stovetop
- Soften the onion. Heat the oil in a pot over medium heat. Add the chopped onion and cook until translucent and soft, about 5 minutes.1½ tbsp oil, 1 medium onion, chopped into medium cubes
- Deglaze. Pour in a splash of the stock and scrape up any browned bits from the bottom of the pot.1 quart chicken or vegetable stock
- Simmer the potatoes and carrots. Add the potatoes, carrots, the rest of the stock, paprika, and salt. Stir, bring to a boil, then lower the heat and simmer for about 25 minutes, until the potatoes are soft all the way through.500 g potatoes, peeled and cut into chunks, 2 medium carrots, chopped into medium cubes, 1 tsp paprika, ½ tsp salt
- Add the chickpeas and tomatoes. Stir in the chickpeas and chopped tomatoes. Cook on low for about 10 minutes to let the flavors come together.2 cans cooked chickpeas, drained and rinsed, 1 can canned chopped tomatoes
- Season and finish. Stir in the marjoram, if using. Taste, then add salt and black pepper until it's where you want it.½ tsp marjoram, black pepper
- Serve.
In the Instant Pot
- Heat the pot. Set the Instant Pot to sauté on high and let it preheat.
- Soften the onion. Once it's warm, add the oil and onion. Sauté until the onion is translucent, 5 to 10 minutes.1½ tbsp oil, 1 medium onion, chopped into medium cubes
- Deglaze. Pour in a splash of the stock and scrape up any browned bits from the bottom.1 quart chicken or vegetable stock
- Add the potatoes and carrots. Add the potatoes, carrots, the rest of the stock, paprika, and salt. Stir.2 medium carrots, chopped into medium cubes, 500 g potatoes, peeled and cut into chunks, 1 tsp paprika, ½ tsp salt
- Add the tomatoes on top. Pour the chopped tomatoes over the top and don't stir — keeping them on top helps avoid a burn warning.1 can canned chopped tomatoes
- Pressure cook. Seal the lid and cook on high pressure for 5 minutes, then let it natural release for 10 minutes.
- Add the chickpeas. Open the pot, stir in the chickpeas, and sauté on high for 2 to 3 minutes to heat them through.2 cans cooked chickpeas, drained and rinsed
- Season and finish. Stir in the marjoram, if using. Taste, then add salt and black pepper until it's where you want it.½ tsp marjoram, black pepper
- Serve.
Notes
- Treat macros as rough estimates.
- Use 1.5x the stock for 6 brothier portions instead of 4 hearty ones — taste and add a bit more salt to match the extra liquid.
Nutrition
Calories: 391kcal | Carbohydrates: 64.5g | Protein: 15.5g | Fat: 9g | Fiber: 14g
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