Garbanzo and Squash Stew in the pressure cooker

It's still cold, and I still don't want to eat salad for dinner.  But the creamy, cheesy comfort food I felt so nostalgic for earlier this winter is starting to make me feel like the Pillsbury Dough Girl.  So this recipe, adapted from Hugh Fearnley-Whittingsall's North African Stew from River Cottage Veg, fits the bill on all accounts: it's warm, filling, and healthy.  And when done in the pressure cooker, this complex collection of flavors can be your's super fast on a weeknight. Don't skip the lemon wedge and peanuts at the end--it brings the dish to a whole 'nuther level.

Garbanzo and Squash Stew

Serves 6-8

¾ cup dried chick peas (soaked overnight)
1 small butternut squash, peeled and cut into 2- inch pieces
1/2 cup red lentils
1 14.5-oz. can diced tomatoes in their juice
4 cups water
2 teaspoons salt
1 teaspoon turmeric
½ teaspoon cinnamon
¼ teaspoon cayenne pepper
Black pepper to taste
2 garlic cloves, minced
1 bay leaf
1 Goya Sazon Seasoning packet
1 cup chopped frozen spinach or collard greens
4 tablespoons chopped fresh cilantro
2 cups cooked orzo
Lemon wedges and roasted peanuts for serving

In a pressure cooker, place the chick peas, squash, lentils, tomatoes, water, and all seasons.  Affix the lid, bring up to temperature, and cook 18 minutes.  Cool under running water to release lid and stir in the greens and cilantro; cover loosely and stir occasionally, allowing to sit until greens are warmed through (you can check for seasoning at this time, too). Stir in cooked orzo and serve in bowls with peanuts and lemon wedges on the side.