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Nutrition Facts
Serving Size 448 g
(Approx. 6 Servings)
Amount Per Serving
Calories 340 Calories From Fat 170
% Daily Value*
Total Fat 19 g 29%
Saturated Fat 2.5 g 13%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 610 mg 25%
Total Carbohydrate 35 g 12%
Dietary Fiber 12 g 48%
Sugars 4 g
Protein 12 g
Vitamin A 100% • Iron 20%
Vitamin C 110% • Calcium 20%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Lebanese Spiced Okra & Chickpea Stew

Prep Time
20 minutes
Cook Time
40 minutes
Total Time
1 hour
Serves
6  People

Ingredients

Recipe makes 6 Servings

1/4 cup(s) extra virgin olive oil
1 cup(s) white onions, diced small
6 large Christopher Ranch California Heirloom Monviso Peeled Garlic Cloves, minced or finely chopped
1 Tbsp cumin
1 Tbsp Adams Reserve Za'Atar Seasoning
3 cup(s) fresh okra, sliced into approximately 1/4 inch pieces
1 bunch organic red kale, washed, stems removed and leaves roughly chopped
1 Qt vegetable broth or stock
2 Tbsp fresh lemon juice
31 Oz Organic Green Valley garbanzo beans, drained and rinsed
1 cup(s) fresh cilantro, roughly chopped
1/3 cup(s) fresh mint, chopped
1/2 cup(s) pine nuts
1 Instant Pot Duo
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Instructions

1
Set Instant pot to saute setting and allow to get hot, add oil, onions and garlic. Stir-fry for 3 to 4 minutes.
2
Add cumin, za'atar, okra and kale, stir fry until kale just starts to soften, at this point add a nice pinch of salt and pepper.
3
Add broth or stock, lemon juice, chickpeas, cilantro, mint and pine nuts. Stir everything to just combine.
4
Turn instant pot off saute setting, place lid firmly on and set to meat/stew setting for 25 minutes.
5
Once finished allow pressure to release slowly by following Instant pot instructions, season stew to taste with salt and pepper and serve with a dollop of Greek yogurt if desired.
6
For more recipes visit heb.com/instantpot
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