SLOW COOKER CHICKPEA, RED PEPPER AND TOMATO STEW
This easy vegan stew is inspired by romesco, the Spanish sauce made from roasted red peppers, tomatoes, almonds, garlic, olive oil and vinegar. Here, those flavors come together in a stew 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 sun-dried tomatoes is often delicious, 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. If using a pressure cooker, you can use this pressure-cooker version of the recipe.)
Provided by Sarah DiGregorio
Categories dinner, soups and stews, main course
Time 6h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- In a 6- to 8-quart slow cooker, combine the chickpeas and their liquid, roasted red peppers, canned tomatoes, chopped sun-dried tomatoes and their oil, onion, garlic, vinegar, olive oil, smoked paprika, 1 teaspoon kosher salt and several generous grinds of pepper. Cook on low until the flavors are blended, 6 to 8 hours.
- Taste before serving and add more salt, pepper or vinegar if necessary. Divide among bowls and top with a drizzle of olive oil, red-pepper flakes and smoked almonds.
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.
PRESSURE-COOKER CHICKPEA TAGINE
While traveling through Morocco, my wife and I fell in love with the complex flavors of the many tagines we tried, so we came up with this no-fuss dish. It's great alongside grilled fish, or add shredded cooked chicken in the last 10 minutes for a change-of-pace entree. -Raymond Wyatt, West St. Paul, Minnesota
Provided by Taste of Home
Time 35m
Yield 12 servings.
Number Of Ingredients 20
Steps:
- Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, add garlic, paprika, ginger, cumin, salt, pepper and cinnamon; cook and stir until fragrant, about 1 minute. Press cancel., Add squash, zucchini, chickpeas, red pepper, onion, apricots, water, harissa and honey. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. Press cancel. Gently stir in tomatoes and mint; heat through. , If desired, top with yogurt and additional mint, olive oil and honey.
Nutrition Facts : Calories 127 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 224mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 6g fiber), Protein 4g protein. Diabetic Exchanges
INSTANT-POT ITALIAN CHICKPEA STEW WITH PESTO
Chickpeas are the basis for this savory pressure-cooker Italian bean stew, which gets an extra kick from a spoonful of intensely flavored basil pesto.
Provided by Janet A. Zimmerman
Categories Instant Pot Pressure Cooker Chickpea Vegetarian Basil Pine Nut Parmesan Carrot Tomato
Yield Serves 4
Number Of Ingredients 16
Steps:
- Make the pesto:
- Combine the basil, oil, cheese, garlic, and pine nuts in a small food processor or blender. Pulse until a coarse paste forms, adding a tablespoon or two of water or more olive oil, if necessary to get a loose-enough consistency. Set aside 1/3 cup of pesto for this recipe; the remainder can be refrigerated in an airtight container for a week or so, or frozen for several months.
- Soak the chickpeas:
- In a large bowl, dissolve 1 tablespoon of kosher salt in the water. Add the chickpeas and soak at room temperature for 8 to 24 hours. Drain and rinse.
- Sauté the onions:
- Preheat the Instant Pot by selecting Sauté and adjust to More for high heat. Add the olive oil and heat until it shimmers. Add the onion and sprinkle with 1/4 teaspoon of salt. Cook, stirring frequently, until the onion pieces separate and soften, 2 to 3 minutes.
- Pressure cook:
- Add the drained chickpeas, carrots, tomatoes with their juice, stock, and remaining 1/4 teaspoon of salt. Lock the lid into place. Select Manual; adjust the pressure to High and the time to 10 minutes. After cooking, naturally release the pressure for 10 minutes, then quick release any remaining pressure. Unlock and remove the lid.
- Serve the chickpeas:
- Ladle the chickpeas into bowls and top each with a spoonful of pesto. Sprinkle with the cheese and serve.
PRESSURE COOKER CHICKPEAS
Provided by Alton Brown
Time 1h10m
Yield 2 pounds cooked chickpeas, about 6 cups
Number Of Ingredients 3
Steps:
- Place the water, chickpeas, and salt in a 7-quart pressure cooker (the water should cover the chickpeas and come to the 1/3 full line). Cover and lock the lid. Bring to pressure over high heat, about 15 minutes. Reduce the heat to low, so that you barely hear hissing from the pot. Cook for 45 minutes. Release the pressure by running cold water over the lid for 5 minutes. Open carefully. Drain and serve immediately, or use in desired dish.
CHICKPEA AND ROASTED RED PEPPER STEW
Make and share this Chickpea and Roasted Red Pepper Stew recipe from Food.com.
Provided by dicentra
Categories Low Protein
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Comebine all ingredients excpet zucchini, salt, pepper and cheese in a slow cooker.
- Cover and cook on high 2-3 hours, adding zucchini during last 30 minutes.
- Season to taste with salt and pepper.
- Serve topped with Parmesan cheese.
Nutrition Facts : Calories 248.6, Fat 4, SaturatedFat 1.5, Cholesterol 6.2, Sodium 1909.5, Carbohydrate 45.5, Fiber 8.9, Sugar 11.4, Protein 11.7
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