PRESSURE COOKER CHICKPEA, RED PEPPER AND TOMATO STEW
This vegan stew is inspired by romesco, the Spanish sauce made from roasted red peppers, tomatoes, almonds, garlic, olive oil and vinegar. Here, those flavors combine in a ragout that pulls from the pantry, with fast prep and little waste. Instead of stock, this stew relies on the thick liquid from the canned chickpeas, sometimes called aquafaba. And the marinating oil in jarred sundried tomatoes is delicious, especially when augmented with herbs and vinegar. Give yours a little taste to make sure you like it, and then throw that in, too. (If you don't like it, make up the difference with regular olive oil.) The smoked almonds on top are key, adding necessary crunch and richness, so be generous with them. (If you would like to make this stew on the stovetop, just sauté the onion then add the remaining stew ingredients and simmer until the flavors are blended, about 30 minutes. You can also use this recipe to prepare the dish in a slow cooker.)
Provided by Sarah DiGregorio
Categories dinner, soups and stews, main course
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Turn on the sauté setting on a 6- to 8-quart electric pressure cooker. Add 1 tablespoon olive oil, then add the onion. Cook, stirring occasionally, until translucent, about 5 minutes. Stir in the sun-dried tomatoes and their oil, garlic and smoked paprika, and cook, stirring, until fragrant, about 3 minutes. Stir in the chickpeas and their liquid, roasted red peppers and canned tomatoes. Cook, stirring and scraping the bottom of the pot to make sure nothing is sticking, until fragrant and combined, about 1 minute. Stir in the vinegar, 1 teaspoon salt and several grinds of pepper.
- Turn off the sauté setting. Put the lid on the pressure cooker and turn the steam valve to sealed. Set to cook on high pressure for 5 minutes. After the cook time, turn off the heat and let the pressure reduce naturally for 10 minutes, then release the remaining pressure manually by twisting the steam valve to vent.
- Taste the stew, and add additional salt, pepper or vinegar, if you like. Serve the stew in bowls, topped with a drizzle of olive oil, red-pepper flakes and smoked almonds.
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Real Vybz
[email protected]This recipe is a fake! It doesn't even have any chickpeas in it.
Ayeasha Janu
[email protected]I'm not a fan of the cumin in this recipe. I think it overpowers the other flavors.
Ahtesam KHAN
[email protected]This recipe is a bit too spicy for my taste. I'll have to reduce the amount of chili powder next time.
Ellen Akaribo
[email protected]I'm not sure what I did wrong, but my stew turned out bland and watery. I'm going to try it again and see if I can get it right next time.
Julian Kizza
[email protected]This stew is perfect for a cozy night in. It's warm and comforting, and the flavors are just incredible.
abdulai issahaku
[email protected]I'm always looking for new vegetarian recipes, and this one is definitely a keeper. It's healthy, delicious, and easy to make.
Arif Sarkar
[email protected]I made this stew for a potluck and it was a huge hit. Everyone loved the unique flavor combination.
Ieti Leiataua
[email protected]This is a great recipe for a quick and easy meal. I love that I can just throw everything in the pressure cooker and let it do its thing.
Cam Hancock
[email protected]I'm not a huge fan of chickpeas, but I really enjoyed this stew. The flavors are well-balanced and the chickpeas are cooked perfectly.
Enhle Hlehle
[email protected]This stew is packed with flavor. The chickpeas are tender and creamy, and the peppers and tomatoes add a nice sweetness. The cumin and paprika give it a warm, smoky flavor.
Zia Niazi
[email protected]I love the vibrant colors in this dish. The red peppers and tomatoes really pop against the green chickpeas.
Steven Mokoena
[email protected]This stew is a lifesaver on busy weeknights! It's so easy to throw together in the pressure cooker, and it's always a hit with my family.