Active Time

　　15 minutes

　　Total Time

　　40 minutes plus overnight to soak

　　Chickpeas are the basis for this savory Italian stew, which gets an extra kick from a spoonful of intensely flavored pesto at serving time. This recipe calls for making the pesto from scratch because I don’t think storebought pesto can match the flavor of homemade. But premade pesto is a timesaver—not to mention that it makes this recipe a one-pot meal.

　　

Ingredients

Serves 4

　　

For the pesto:

1 1/2 packed cups fresh basil leaves (about 3/4 ounce)

　　1/4 cup extra-virgin olive oil, plus additional if needed

　　1/4 cup grated Parmesan cheese (about 1 ounce)

　　1 garlic clove, minced

　　1 tablespoon toasted pine nuts

　　

For the chickpeas:

1 tablespoon plus 1/2 teaspoon kosher salt, divided

　　1 quart water

　　12 ounces dried chickpeas

　　2 tablespoons extra-virgin olive oil

　　1 small onion, chopped (about 3/4 cup)

　　2 medium carrots, peeled and chopped (about 3/4 cup)

　　1 (14-ounce) can diced tomatoes, undrained

　　4 cups chicken stock

　　1/4 cup grated Parmesan or similar cheese

　　

Make the pesto:

Step 1

Combine the basil, oil, cheese, garlic, and pine nuts in a small food processor or blender. Pulse until a coarse paste forms, adding a tablespoon or two of water or more olive oil, if necessary to get a loose-enough consistency. Set aside 1/3 cup of pesto for this recipe; the remainder can be refrigerated in an airtight container for a week or so, or frozen for several months.

　　

Soak the chickpeas:

Step 2

In a large bowl, dissolve 1 tablespoon of kosher salt in the water. Add the chickpeas and soak at room temperature for 8 to 24 hours. Drain and rinse.

　　

Sauté the onions:

Step 3

Preheat the Instant Pot by selecting Sauté and adjust to More for high heat. Add the olive oil and heat until it shimmers. Add the onion and sprinkle with 1/4 teaspoon of salt. Cook, stirring frequently, until the onion pieces separate and soften, 2 to 3 minutes.

　　

Pressure cook:

Step 4

Add the drained chickpeas, carrots, tomatoes with their juice, stock, and remaining 1/4 teaspoon of salt. Lock the lid into place. Select Manual; adjust the pressure to High andthe time to 10 minutes. After cooking, naturally release the pressure for 10 minutes, then quick release any remaining pressure. Unlock and remove the lid.

　　

Serve the chickpeas:

Step 5

Ladle the chickpeas into bowls and top each with a spoonful of pesto. Sprinkle with the cheeseand serve.

　　

Nutrition Per Serving

PER SERVING Calories: 592; Fat: 30g; Sodium: 1234mg; Carbohydrates: 63g; Fiber: 18g; Protein: 24g

　　From Instant Pot Obsession: The Ultimate Electric Pressure Cooker Cookbook for Cooking Everything Fast © 2017 by Janet A. Zimmerman. Reprinted with permission from Sonoma Press.Buy the full book from Amazon.