Chicken and chickpea stew
Ingredients for freezing:
- 1 large onion, finely diced
- 3 large garlic cloves, finely chopped
- 1 kg peppers, deseeded and roughly diced
- 500g boneless, skinless chicken breast, diced
- Avocado oil for frying
- 2 cans diced tomatoes
- 170 g quinoa uncooked
- 2 cans chickpeas, rinsed and drained
- 1 1/2 teaspoons salt
- Ground black pepper to taste
- 3 bay leaves
For cooking:
- 500 ml vegetable or chicken stock
- 120 g Sesampaste
- 30 g fresh parsley or basil, finely chopped
Place all ingredients in a large ziplock bag to freeze, placing the tomatoes on top. Remove as much air as possible, seal the bag, and freeze for up to 3 months.
To cook in the pressure cooker (Instant Pot): Add the ingredients from the freezer bag to the pot along with 500 milliliters of water or stock and cook under high pressure for 20 minutes, then quickly evaporate. Add sesame paste and fresh herbs, stir and serve.
To cook in the slow cooker: Saute onion, garlic and peppers in avocado oil before freezing. Thaw in the refrigerator for 24 hours before cooking. Then place in the slow cooker and add water or broth. Cook on low for 4 hours or on high for 8 hours. Add sesame paste and greens, stir and you're done.
Tip: You can also freeze this dish cooked by placing it in a suitable airtight container. Defrost in a pot with a lid over low heat before eating.
