Shrimp, Sweet Potato, and Chickpea Stew
- 1 Pressure Cooker or Insta Pot Or Stock Pot, you'll just need to increase your cooking times.
- 1 tbsp Ghee Grass Fed
- 2 ea Medium Onions, Diced
- 2 ea Cloves Garlic, Minced
- 1 1/2 tsp Salt Iodized Sea Salt
- 1 tsp Black Pepper, Ground
- 1 1/2 cups Water
- 2 tbsp Dry Red Wine
- 2 ea Large Sweet Potatoes, Peeled and Cut into 1/2" Pieces
- 1 1/2 cups Prepared Garbanzo Beans or Chickpeas Garbanzo Beans and Chickpeas are the same thing.
- 13 1/2 oz can Unsweetened Coconut Milk
- 2 lbs Asparagus, Destemmed and Cut into 1/4" Pieces
- 1/4 cup Fresh Parsley, Diced or 2 tsp dry
- 1/2 cup Romano Cheese, Shredded
- 1/4 cup Olive Oil EVOO
- 1/2 lb Wild Caught Shrimp
- Place the ghee, onion, garlic, salt, pepper, 1 cup water, and red wine into your Insta Pot, seal and cook for 3 minutes. While this is cooking prep your potatoes.
- Place the chick peas in a blender with 1/2 cup water and process until smooth.
- Release the pressure cooker and add the pureed chick peas, sweet potatoes, and coconut milk. Seal and pressure cook for 2-3 minutes. Prep your asparagus, dice parsley, and place your shrimp in cold water while it is cooking.
- Release the steam and open your pressure cooker. Add the asparagus and parsley and put the lid back on (leave pressure cooker off). Prepare your shrimp by rinsing them and cutting them into pieces.
- Open the pressure cooker, set to sauté, and add the shrimp. Stir gently until you see the soup start to bubble, 2-3 minutes. Turn off the pressure cooker and remove the pot from the heat.
- Serve the soup in bowls and garnish with Romano cheese (and parsley if desired).
I like these chick peas. Click HERE. They must be soaked over night, rinsed, and pressure cooked. But worth the effort. Once you make a batch you can freeze them. I like to make a large batch and put them in zip lock bags for use later. For some reason canned beans (even the pressure cooked ones) don’t agree with me.