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    You are in: Home / Recipes / Moroccan Bean and Rice Stew (Pressure Cooker) Recipe
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    Moroccan Bean and Rice Stew (Pressure Cooker)

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    Zeldaz's Note:

    From a cookbook which shall not be named, because I only found three or four of the recipes of interest. This is one this is one I found interesting. Untried, so let me know how it is! Use vegetable broth instead of chicken broth to make it vegan. "Dried chick peas triple in volume after soaking and cooking, so you may need to reduce the amount of onions or tomatoes depending upon the size of your cooker. Make sure you do not fill the cooker more than half full."

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Put soaked chick peas and the water into the pressure cooker, bring to high pressure, cook 10 minutes. Reduce pressure quickly under cold water, add remaining ingredients, return to high pressure, and cook for 30 more minutes. Let pressure fall on its own. Can be made in advance and kept 3 days in refrigerator.

    Ratings & Reviews:

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    Nutritional Facts for Moroccan Bean and Rice Stew (Pressure Cooker)

    Serving Size: 1 (385 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 313.1
     
    Calories from Fat 35
    11%
    Total Fat 3.9 g
    6%
    Saturated Fat 0.6 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 549.7 mg
    22%
    Total Carbohydrate 51.6 g
    17%
    Dietary Fiber 15.5 g
    62%
    Sugars 7.4 g
    29%
    Protein 18.6 g
    37%

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