Ingredients
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1 cup dried cranberry beans
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2 sprigs fresh sage
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1 sprig fresh rosemary
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1 bay leaf
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kitchen twine
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4 ounces chickpea lasagna sheets
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2 tablespoons olive oil
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½ cup diced onion
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½ cup diced carrots
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½ cup diced red bell pepper
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20 fresh green beans, cut into 1-inch pieces
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10 cherry tomatoes, quartered
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1 clove garlic, minced
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1 bird's eye chile, minced (Optional)
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4 cups water (Optional)
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1 cube vegetable bouillon
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salt and ground black pepper to taste
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2 cups boiling water (Optional)
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4 teaspoons extra-virgin olive oil
Directions
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Soak beans in water, 8 hours to overnight.
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Drain beans and briefly rinse under cold water. Allow to drain.
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Tie sage, rosemary, and bay leaf with kitchen twine. Set aside. Break lasagna sheets into uneven pieces that are relatively the same size.
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Heat a stovetop pressure cooker over medium-high heat. Add 2 tablespoons oil, onion, carrots, and red bell pepper; stir until onion is translucent. Add drained beans, herb bundle, green beans, cherry tomatoes, garlic, and chile pepper. Stir to ensure beans are evenly distributed. Add 4 cups water and bouillon cube. Secure the lid and bring to pressure. Cook for 8 minutes from the first whistle.
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Turn off heat and allow pressure to release naturally according to manufacturer's instructions. Remove cover and discard herb bundle. Season stew with salt and pepper. Bring to a boil. Add pasta pieces a few at a time, stirring constantly to avoid sticking.
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Add boiling water a little at a time if the stew becomes too thick. Stir frequently until pasta is tender yet firm to the bite, about 8 minutes. Ladle into 4 bowls. Top each bowl with 1 teaspoon extra-virgin olive oil.
Cook's Note:
If you live in a hard-water area, add 1 teaspoon of baking soda to the soaking beans.
Nutrition Facts (per serving)
407 | Calories |
14g | Fat |
56g | Carbs |
18g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 407 | |
% Daily Value * | |
Total Fat 14g | 17% |
Saturated Fat 2g | 9% |
Sodium 89mg | 4% |
Total Carbohydrate 56g | 20% |
Dietary Fiber 17g | 61% |
Total Sugars 3g | |
Protein 18g | 37% |
Vitamin C 42mg | 47% |
Calcium 100mg | 8% |
Iron 3mg | 18% |
Potassium 936mg | 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.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.