Pressure cooker middle eastern chicken and chickpea stew

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Middle Eastern Chicken and Chickpea Stew (pressure cooker)

serves 3-4 with a side


  • 4 chicken thighs
  • 2 TB extra virgin olive oil
  • 2 cloves of garlic, chopped
  • 1 can of garbanzo beans/chickpeas, drained and rinsed
  • 1/2 onion, diced
  • 1 can of diced tomatoes
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp turmeric
  • juice from 1/2 lemon
  • fresh chopped parsley
  • 1/2 C water
  • 1 TB cornstarch
  • salt and pepper to taste
Directions
Set your pressure cooker to sauté and add your E.V.O.O. While the oil is heating, season your chicken thighs with salt and pepper. Place the chicken in the pressure cooker and place onions on top. Let the chicken brown for a few minutes. (I usually chop my garlic while I'm waiting.) Flip the chicken, then add your chickpeas, diced tomatoes, 1/2 C of water, garlic, cumin, paprika, and turmeric. Cover and set timer for 16 minutes. 

When your timer goes off, allow for 5 minutes of NPR, Uncover and set to sauté. In a small bowl, mix the corn starch with a little liquid from the stew. Whisk until you have a smooth mixture. Stir in a little more liquid and then add back into the stew. Add your lemon juice, stir, and allow soup to simmer for 1-2 minutes. This will thicken things up. Season with salt and pepper to taste. Serve with fresh parsley. 
Serves 2-3 as an entrée for 4 with a side.

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