Ingredients

  • 1 1/2 cups chickpeas
  • 2 tablespoons olive oil
  • 3 carrots
  • 2 tablespoons paprika
  • 1/2 onion
  • 1 tomato
  • 2 cloves garlic
  • 1 1/2 cups vegetable stock
  • 1 bay leaf
  • 20 ounces sauerkraut
  • vegan sour cream
  • 1 tablespoon salt
  • 1 tablespoon pepper

Directions

  1. Heat olive oil on medium-high heat in an uncovered pressure cooker. Add olive oil and carrots. Saute until the onion begins to lightly brown. Stir in paprika and black pepper. Rinse the chickpeas well, drain, and add to the pressure cooker. In a blender, puree the tomato and garlic pour into the pressure cooker. Add the vegetable stock and a bay leaf and mix well. Increase the heat to high and lock the pressure cooker lid into place. Cook at pressure for 25 minutes. Remove the pressure cooker from the heat and allow pressure to come down naturally. Once pressure is released, remove the lid, away from you. Return the uncovered pressure cooker to a burner, add salt and simmer on low for a few minutes. Serve hot chickpeas with cold or room temperature sauerkraut and a dollop of sour cream. Garnish with a dash of paprika and a bit of fresh ground black pepper.

NutritionView more

420Calories
Sodium109%DV2610mg
Fat18%DV12g
Protein33%DV17g
Carbs21%DV63g
Fiber84%DV21g

PER SERVING *

Calories420Calories from Fat110
% DAILY VALUE*
Total Fat12g18%
Saturated Fat2g10%
Trans Fat
Cholesterol
Sodium2610mg109%
Potassium1250mg36%
Protein17g33%
Calories from Fat110
% DAILY VALUE*
Total Carbohydrate63g21%
Dietary Fiber21g84%
Sugars16g32%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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