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This stew is a hearty dish, chock full of nutritious chickpeas, veggies, and potatoes and is perfect to help warm you up during the cold fall and winter months!
Tips for Making This Chickpea Potato Stew
- Make sure to soak your dried beans at least 6-8 hours or overnight.
- Use your pressure cooker or electric cooker such as an Instant Pot.
- Take caution when removing the lid to your electric or pressure cooker. Condensation forms on the underside of the lid, and is extremely hot! Always turn the lid away from you and allow to drain before setting it aside.
- Salt after, as additional salt can cause your beans to become tough.
Do I Need To Soak The Chickpeas?
For this Chickpea Potato Stew, yes, you absolutely do! Not only are dried chickpeas much more affordable, they are also have a much better flavor than canned beans. To soak them, rinse first, then add them to a large bowl. I use my 1 quart Pyrex measuring cup. Then, pour 3 cups of cold filtered water on top. I then cover them with plastic wrap, and if I’m using the same day, I’ll let them soak on the countertop. If I’m making the recipe next-day, I’ll put the vessel in the refrigerator.
Misteka Foods Signature Tomato Sauce makes this dish a snap to prepare, taking care of the soup base for you. Armed with your pressure cooker, you can have this soup on the table in under 30 minutes (minus the soaking time)! Their sauce is available in 32 ounce jars for $13.85 through her website, under Sauce and Dressings. Other sauces are available as well. This sauce needs to be refrigerated, so it’s available locally in and around Clarksville, MD. Bring back your glass jar for $1.00 off your next sauce!
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Chickpea Potato Stew
- Pressure Cooker or Electric Cooker (Instant Pot)
- 1½ Cups Dry Chickpeas soaked, drained & rinsed
- 2 Tablespoons Extra Virgin Olive Oil
- 1 Pound Eggplant cut into ½ inch chunks, (about 1 large eggplant)
- 1 Pound Russet Potatoes cut into ½ inch chunks, (about 2 medium Russet potatoes)
- 4 Cups Misteka Signature Tomato Sauce
- 2 Cups Vegetable Broth
- 1 Teaspoon Salt
- 2 Tablespoons White Vinegar
- ¼ Cup Fresh Cilantro roughly chopped + more for garnish
- ½-1 Cup Plain Vegan Yogurt
- First, make sure to soak your dried chickpeas in a large bowl, using 6 cups of cold, filtered water. Soak them for at least 6-8 hours or overnight.
- When the beans have finished their soaking process, heat up the pressure cooker over medium heat, or use the saute function on the Instant Pot, and add the olive oil. When the oil is shimmering, add in the eggplant, and evenly brown for about 5-7 minutes, tossing frequently.
- Drain and rinse the soaked chickpeas, then add to the pot along with the signature tomato sauce, potatoes, and vegetable broth. Stir to combine. Put the lid on the pressure cooker, ensuring that the seal is properly set, lock the lid on, and set your heat to medium-high. Cook for 10 minutes once the pressure cooker comes up to pressure. If using the Instant Pot, lock the lid on and check that the valve is set to seal. Set to cook for 10 minutes on high pressure. Let the pressure release naturally.
- When the pressure is released, carefully tilt the lid away from you, and allow any condensation to drip back into the pot. Carefully set the lid aside. Add in the salt, vinegar and cilantro, stirring to combine. Serve immediately with a dollop of yogurt on top of each bowl, and sprinkle with torn cilantro leaves. Serve with toasted bread or pita as desired.