Chickpea Potato Stew

Chickpea Potato Stew

A hearty stew made with Heka Saucery's Signature Tomato Sauce, nutritious chickpeas, potatoes, and eggplant.

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Chickpea Potato Stew

Chickpea Potato Stew

This stew is a hearty dish, chock full of nutritious chickpeas, veggies, and potatoes and is perfect to help warm you up during the cold fall and winter months!
Make sure to soak your dried beans at least 6-8 hours or overnight.
Use your pressure cooker or electric cooker such as an Instant Pot.
Take caution when removing the lid to your electric or pressure cooker. Condensation forms on the underside of the lid, and is extremely hot! Always turn the lid away from you and allow to drain before setting it aside.
Salt after, as additional salt can cause your beans to become tough.

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Chickpea Potato Stew

Chickpea Potato Stew

Print Recipe
A hearty stew made with Heka Saucery's Signature Tomato Sauce, nutritious chickpeas, potatoes, and eggplant.
Course Main Course, Soup
Cuisine American, Egyptian, Middle Eastern
Keyword chickpea, cilantro, eggplant, potato, signature tomato sauce, vegetable stock, vinegar, yogurt
Prep Time 5 mins
Cook Time 25 mins
Soak Time 5 hrs
Servings 4

Equipment

  • Pressure Cooker or Instant Pot

Ingredients

  • Cups Dry Chickpeas soaked, drained & rinsed
  • 2 Tablespoons Extra Virgin Olive Oil
  • 1 Pound Eggplant cut into ½ inch chunks (about 1 Large eggplant)
  • 1 Pound Russet Potatoes cut into ½ inch chunks (about 2 medium Russet)
  • 4 Cups Misteka Signature Tomato Sauce
  • 2 Cups Vegetable Broth
  • 1 Teaspoon Salt
  • 2 Tablespoons White Vinegar
  • ¼ Cup Fresh Cilantro roughly chopped + more for garnish
  • ½-1 Cup Plain Vegan Yogurt

Instructions

  • First, make sure to soak your dried chickpeas in a large bowl, using 6 cups of cold, filtered water. Soak them for at least 6-8 hours or overnight.
  • When the beans have finished their soaking process, heat up the pressure cooker over medium heat, or use the saute function on the Instant Pot, and add the olive oil. When the oil is shimmering, add in the eggplant, and evenly brown for about 5-7 minutes, tossing frequently.
  • Drain and rinse the soaked chickpeas, then add to the pot along with the potatoes, signature tomato sauce, and vegetable broth. Stir to combine. Put the lid on the pressure cooker, ensuring that the seal is properly set, lock the lid on, and set your heat to medium-high. Cook for 10 minutes once the pressure cooker comes up to pressure. If using the Instant Pot, lock the lid on and check that the valve is set to seal. Set to cook for 10 minutes on high pressure. Let the pressure release naturally.
  • When the pressure is released, carefully tilt the lid away from you, and allow any condensation to drip back into the pot. Carefully set the lid aside. Add in the salt, vinegar and cilantro, stirring to combine. Serve immediately with a dollop of yogurt on top of each bowl, and sprinkle with torn cilantro leaves. Serve with toasted bread or pita as desired.