Chickpea Stew in a Pressure Cooker

Name: Chickpea Stew in a Pressure Cooker
Total time: 3600 s
Yield: Serves 4 servings
Ingredients: 1 lb (500 grams) dried chickpeas; 1 onion; 2 carrots; 1 potato; Beef shank; Knee bone (beef or veal); 2 tablespoons olive oil (0.4, about 30 ml); Salt; Water

Txu1978 @AOP_argitxu1978

Barcelona

A classic, simple legume dish. Super nutritious and delicious! 😀
This is a basic recipe just as my mom taught me—perfect for enjoying legumes (and soup if you have leftover broth) every week. 😋

Txu1978 @AOP_argitxu1978

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Ingredients

1 hr

Serves 4 servings

1 lb (500 grams)dried chickpeas
1onion
2carrots
1potato
Beef shank
Knee bone (beef or veal)
2 tablespoonsolive oil (0.4, about 30 ml)
Salt
Water

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Steps

1 hr

1

The night before, soak the chickpeas in water with 1 teaspoon of baking soda.
2

In the pressure cooker, add a splash of olive oil and the whole, peeled onion, carrots, and potato.
3

Next, add the beef shank, knee bone, and salt.
4

Cover with water and bring to a boil. When it starts boiling, skim off any foam with a strainer or spoon.
5

Add the rinsed and drained chickpeas, add water to fill about 3/4 of the pot, drizzle in a bit more olive oil, and adjust the salt if needed.
6

Bring back to a boil and skim off the foam again.
7

Once the broth is clear, close the pressure cooker and heat on high until it reaches full pressure (two rings up).
8

Once at pressure, reduce to low heat and cook for 15 minutes.