Pressure Cooker Lemony Chickpea Stew with Spinach

By Sprig Originals ✓ · cooked up in Sprig

Dried chickpeas go straight into the pressure cooker with tomatoes, garlic and oregano and come out meltingly soft in under an hour — no soaking, no simmering all afternoon. A handful of spinach and a big squeeze of lemon stirred in at the end keeps it bright and fresh. One pot, pantry ingredients, and a bowl thick enough to eat with bread.

Ingredients

• 3 tbsp olive oil
• 1 large yellow onion, chopped
• 4 cloves garlic, thinly sliced
• 2 tsp dried oregano
• 1 1/2 cups dried chickpeas, rinsed and picked over
• 1 14.5 oz can crushed tomatoes
• 3 cups water
• 1 1/2 tsp kosher salt

• 4 oz baby spinach
• 1 lemon

Instructions

1. Set the Instant Pot to Sauté (normal). Add the olive oil and the chopped onion and cook, stirring, for 5 minutes until softened at the edges. Add the sliced garlic and oregano and stir for 1 minute more, just until fragrant.
2. Press Cancel. Add the dried chickpeas, crushed tomatoes, water and salt. Stir well and scrape the bottom of the pot so nothing is stuck.
3. Lock the lid, set the valve to Sealing, and cook on High Pressure for 55 minutes.
4. When the cycle ends, let the pressure release naturally for 20 minutes, then move the valve to Venting to release any remaining steam. The chickpeas should be completely tender and creamy; if any are still firm, re-seal and cook 8 more minutes at High Pressure.
5. Stir in the baby spinach and let it wilt in the residual heat, about 2 minutes. Press about a quarter of the chickpeas against the side of the pot with a spoon and stir them back in to thicken the broth.
6. Stir in the juice of half the lemon, taste, and add more salt and lemon juice until it tastes bright. Ladle into bowls and drizzle with a little extra olive oil.

Chef's tips

Nutrition (per serving, estimated)

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