Description
This Ottolenghi-inspired dish of Instant Pot chickpeas with salsa verde, tahini yoghurt and roasted red peppers is gluten-free, vegetarian, vegan-friendly. It can be served as a main with a side of rice or quinoa or as a side dish.
Ingredients
Instructions
Cook the chickpeas. Add dried, unsoaked chickpeas to the Instant Pot and cover with about 4 cups of water. Add a cube of vegetable stock. Set to High pressure for 45 minutes. The Instant Pot will take about 10 minutes to come to pressure. Once cooked, allow the pressure to release naturally, which will also take about 10 minutes. You could use quick release if you’re in a rush.
Prepare the salsa verde. While the garbanzo beans are cooking in the Instant Pot, prepare the green sauce. Add all ingredients to a food processor and blend until fairly smooth (pesto-like consistency).Transfer to a bowl and set aside.
Assemble the dish. Mix the yoghurt with tahini or sesame oil. If you don’t have those, add a little ground cinnamon powder or cumin powder. Slice the red peppers.
Notes
Yoghurt. You can also add cumin or cinnamon powder to the yoghurt mix, especially if you don’t have tahini or sesame oil.
Roasted red peppers. If you don’t have those on hand, you could slice a few sun-dried tomatoes or fresh tomatoes instead.
Nutrition
- Serving Size: 1 cup with 1 tbsp plain yoghurt + 1 tbsp salsa verde
- Calories: 367
- Sugar: 9.9 g
- Sodium: 332.3 mg
- Fat: 16.3 g
- Saturated Fat: 2.4 g
- Carbohydrates: 43.7 g
- Fiber: 8.7 g
- Protein: 14.6 g
- Cholesterol: 1.9 mg