Soup Lady's "Redo" Chickpea Stew
Caroline Wright
Test Kitchen-Approved
Photo by Julia Gartland
- Serves
- 2 1/2 quarts (about 8 bowlfuls)
- Prep Time
- 10 Minutes
- Cook Time
- 50 Minutes
A revised version of my famous (or is it infamous?) Chickpea, Pumpkin & Sage Stew from this very site—updated with know-how from years of being the Soup Lady. Read more about the journey here.
Ingredients
- 1 small bunch sage leaves (6 to 8)
- Kosher salt
- 1/4 cup extra-virgin olive oil
- 1 medium onion, chopped
- 3 medium carrots, peeled and chopped
- 3 tablespoon nutritional yeast
- 1/4 teaspoon freshly grated nutmeg
- 1 (15-ounce) can pure pumpkin purée
- 1 bay leaf, fresh or dried
- 2 cup dried chickpeas
- 2 tablespoon fresh lemon juice, plus more to taste
- 1 cup dried rotini pasta (gluten-free or traditional), chopped or broken into small pieces
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Directions
- Step 1
Make the sage salt: Combine sage and 1 tablespoon salt in a mortar; use a pestle to smash and grind salt and sage together until it forms greenish grit.
- Step 2
In the metal insert of an Instant Pot or multi-cooker, heat oil in the metal insert until prompt indicates HOT, and add onion and carrots. Cook, stirring often, until onion has softened (about 10 minutes).
- Step 3
Stir in reserved sage salt, nutritional yeast, nutmeg, pumpkin purée, bay leaf, chickpeas, and 4 cups (1 quart) water until combined. Press CANCEL.
- Step 4
Close and lock the lid; seal valve (set to SEALING). Set to PRESSURE COOK with setting on HIGH. Set time to 20 minutes. When timer rings, press CANCEL; follow manufacturer’s instructions to release pressure.
- Step 5
Stir in pasta. Return lid to pot and let stand until pasta has softened (about 20 minutes). Stir in lemon juice. Season soup with additional salt and lemon juice to taste. Remove bay leaf before serving.