Garbanzo Stew With Malanga And Calabaza Recipes

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CALABAZA SOUP: SOPA DE CALABAZA



Calabaza Soup: Sopa de Calabaza image

Provided by Food Network

Time 1h20m

Yield 8 servings

Number Of Ingredients 12

Olive oil, for drizzling, plus 1/4 cup
2 pounds calabaza, peeled and cut in large pieces
Salt and freshly ground black pepper
2 white onions, large dice
1 green pepper, large dice
1 red pepper, large dice
2 cloves garlic, crushed
6 plum tomatoes, quartered
2 cups white wine
2 quarts chicken stock
2 quarts heavy cream, plus 1 cup, whipped with 1 teaspoon vanilla, for garnish
1/2 bunch thyme, about 12 sprigs, leaves picked

Steps:

  • Preheat oven to 350 degrees F.
  • Drizzle a little bit of olive oil over the calabaza. Season with salt and pepper, and roast in the oven until tender, about 1/2 hour.
  • In a large stockpot, heat 1/4 cup olive oil and saute onions, green pepper, red pepper, and garlic. Cook for about 8 minutes or until caramelized. Add the tomatoes and cook for 3 more minutes.
  • Deglaze with white wine. Add chicken stock and heavy cream and the roasted calabaza. Add the thyme. Bring to a boil. Simmer about 20 minutes. Puree all the ingredients. Strain the soup and adjust the seasonings. Garnish with vanilla-flavored whipped cream, if desired.

CHICKPEA AND CALABAZA STEW



Chickpea and Calabaza Stew image

Calabaza squash and garbanzo stew. Vegetarian stew made in the Instant Pot®. You will love it so much that shortly after your bowl is filled it will be gonzo! Eat with a side of buttered bread for dipping.

Provided by ALMOSTEXACTLY

Categories     Everyday Cooking     Vegetarian     Soups and Stews     Stew

Time 1h30m

Yield 6

Number Of Ingredients 14

1 tablespoon extra-virgin olive oil
½ medium onion, chopped
½ medium green bell pepper, chopped
¼ medium red bell pepper, chopped
2 cloves garlic, minced
2 cups Calabaza
1 medium potato, peeled and chopped
½ medium tomato, chopped
1 (14.5 ounce) can chickpeas, drained
2 tablespoons tomato paste
3 cups water
2 teaspoons paprika
½ teaspoon ground ginger
1 tablespoon chopped fresh parsley, or to taste

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil. Saute onion, bell peppers, and garlic in the hot oil until soft, about 5 minutes. Add calabaza, potato, and tomato. Pour in water; stir in paprika and ginger.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 15 minutes.
  • Scoop out approximately 1 cup of the solids and process in a food processor or mash. Mix back into the cooker to thicken the stew. Serve hot and garnish with parsley.

Nutrition Facts : Calories 160.2 calories, Carbohydrate 29 g, Fat 3.3 g, Fiber 5.5 g, Protein 5.2 g, SaturatedFat 0.5 g, Sodium 257 mg, Sugar 3 g

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