Pressure Cooker Curried Chickpea stuffed Acorn Squash
User Reviews
4.4
30 reviews
Good
-
Prep Time
25 mins
-
Cook Time
30 mins
-
Total Time
55 mins
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Servings
2
-
Calories
518 kcal
-
Course
Main Course
-
Cuisine
Fusion
Pressure Cooker Curried Chickpea stuffed Acorn Squash
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Curried Chickpea stuffed Acorn Squash, all made in a Pressure cooker. One Pot meal! Vegan Gluten-free Soy-free.
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Ingredients
- 3/4 cup chickpeas about 1 3/4 cup when soaked, dry
- 1/4 cup brown rice washed and soaked for half an hour
- 2 cups water
- 1 acorn squash halved and seeds removed, small
- 1 tsp neutral cooking oil generic cooking oil
- 1/2 tsp cumin seeds
- 1/2 cup onion red, chopped
- 4 cloves garlic finely chopped
- 1/2 inch ginger minced
- 1 green chili minced
- 1/4 tsp Turmeric
- 1/2 tsp garam masala
- 1/2 tsp dry mango powder amchur or use 1/2 tsp more lime juice
- 2 tomato small, chopped
- 1/2 tsp lime juice
- 1 cup greens like rainbow chard or spinach, loosely packed chopped
- 1/2 tsp salt or more
- 1/4 to 1/2 tsp cayenne pepper
- cilantro paprika and black pepper for garnish
Instructions
- Soak the chickpeas overnight, soak the brown rice for atleast half an hour(about the time needed to prep).
- In a pressure cooker, add oil and heat over medium heat.
- Add cumin seeds and cook until they change color and get fragrant. about a minute.
- Add onions, garlic, ginger and chili and a good pinch of salt. Cook for 5 minutes or until translucent.
- Add spices and mix well for a few seconds. Add tomato, lime juice, and greens, cook until the tomatoes are saucy. 4 to 5 minutes. Add a splash of water to deglaze if needed in between. Add in salt, cayenne, chickpeas, rice and 2 cups water. Mix well.
- Depending on the size of the pressure cooker and squash, you can add one half or both halves of the squash to the cooker. Place squash in a steamer basket or steamer plate (or any kind of holder which has space to allow the steam to circulate) over the chickpea mixture. Close the lid and cook over medium high heat until the (high) pressure is reached. Reduce heat to medium-low and cook for 15 to 20 minutes. Let the pressure release naturally. Open the lid, Carefully remove the steamer basket. Taste and adjust the chickpea rice stew. Taste and adjust salt and spice. Generously fill the squash with the chickpea rice mixture, garnish with cilantro and black pepper and serve.
- Note: If the chickpeas are not cooked to preference. Cover the cooker (dont lock the lid) and cook over medium heat for 5 to 10 minutes.
Notes
- To make in a saucepan: Follow instructions 1 through 5 in a saucepan to make the chickpea stew. Add another cup of water, Cover and cook until chickpeas and rice are cooked through. 35 to 40 minutes.Bake the squash: Spray the squash halfs with oil. sprinkle with salt, pepper and garam masala and Bake at 400 degrees F for about an hour. Serve stuffed with chickpea stew.
- Nutritional values based on one serving
Nutrition Information
Show Details
Calories
518kcal
(26%)
Carbohydrates
97g
(32%)
Protein
20g
(40%)
Fat
8g
(12%)
Sodium
714mg
(30%)
Potassium
1866mg
(40%)
Fiber
20g
(80%)
Sugar
12g
(24%)
Vitamin A
3365IU
(67%)
Vitamin C
52.4mg
(58%)
Calcium
203mg
(20%)
Iron
7.9mg
(44%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 518 kcal
% Daily Value*
| Calories | 518kcal | 26% |
| Carbohydrates | 97g | 32% |
| Protein | 20g | 40% |
| Fat | 8g | 12% |
| Sodium | 714mg | 30% |
| Potassium | 1866mg | 40% |
| Fiber | 20g | 80% |
| Sugar | 12g | 24% |
| Vitamin A | 3365IU | 67% |
| Vitamin C | 52.4mg | 58% |
| Calcium | 203mg | 20% |
| Iron | 7.9mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
30 reviews
Good
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