Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon (15 mL) extra virgin olive oil
  • 1 small onion (chopped)
  • 2 cloves garlic (minced)
  • 1 1/2 tablespoons (22.5 mL) chili powder
  • 1 teaspoon (5 mL) smoked paprika
  • 1 teaspoon (5 mL) ground cumin
  • 1 red bell pepper (cored and chopped)
  • 1 cup (150 g) corn (150 g, fresh or frozen)
  • 15 ounces (450 mL) low sodium diced tomatoes
  • 1 cup (245 g) pumpkin puree
  • 15 ounces (450 mL) black beans, rinsed and drained
  • 8 ounces Chickapea Pasta spirals
  • 2 1/2 cups (600 mL) water
  • salt and freshly ground black pepper (to taste)
  • optional toppings: avocado (scallions)

Instruction

  • Press the Sauté button on the Instant Pot and select 5 minutes, then add the olive oil.  Once the oil has heated, add the chopped onion and cook for 3 minutes until slightly softened, then add the garlic and spices and sauté for 30 seconds.
  • Add the bell pepper and corn and sauté 1 minute longer.
  • Add the diced tomatoes, pumpkin, black beans, pasta, water, salt and pepper to taste, and stir to combine.
  • Cover the Instant Pot with the lid and select the Pressure button and set for 2 minutes cooking time at High Pressure.  When the cooking time is up, turn the venting valve to quick release the pressure.
  • Remove the lid, stir the pasta and adjust the seasoning as necessary.
  • Serve topped with your choice of toppings and enjoy!