Chickpea Stew
By :Amazon Kitchen
Print Recipe
Votes: 9
Rating: 3.67
Rate this recipe!
Course Main Course
Cuisine Asian
Difficulty Medium
Browse Category Soups, Stews & Broths
Duration 30-60 min
Diet Vegetarian
Cooking Technique Pressure Cook
Main Ingredient Cauliflower, Chickpeas, Coconut Milk
Prep Time 20 minutes
Cook Time 30 minutes
Servings
6-8 servings
Ingredients
  • 1 tablespoon butter
  • 1 1/2 cups yellow onion finely diced
  • 1/2 cup carrot diced
  • 2 cups cauliflower
  • 3/4 cup green bell pepper finely diced
  • 3/4 cup red bell pepper finely diced
  • 1 tablespoon Ginger finely chopped
  • 1 tablespoon garlic minced
  • 30 ounce chickpeas drained, 2 cans
  • 1 tablespoon coriander seeds ground
  • 1 tablespoon cumin ground
  • 1 tablespoon smoked paprika
  • 2 teaspoon tumeric
  • 2 teaspoon salt
  • 28 ounce stewed tomatoes chopped, 1 can
  • 13.5 ounce coconut milk 1 can,/sa>
  • 2 cups Water
  • 1 1/3 cups couscous
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon salt
Course Main Course
Cuisine Asian
Difficulty Medium
Browse Category Soups, Stews & Broths
Duration 30-60 min
Diet Vegetarian
Cooking Technique Pressure Cook
Main Ingredient Cauliflower, Chickpeas, Coconut Milk
Prep Time 20 minutes
Cook Time 30 minutes
Servings
6-8 servings
Ingredients
  • 1 tablespoon butter
  • 1 1/2 cups yellow onion finely diced
  • 1/2 cup carrot diced
  • 2 cups cauliflower
  • 3/4 cup green bell pepper finely diced
  • 3/4 cup red bell pepper finely diced
  • 1 tablespoon Ginger finely chopped
  • 1 tablespoon garlic minced
  • 30 ounce chickpeas drained, 2 cans
  • 1 tablespoon coriander seeds ground
  • 1 tablespoon cumin ground
  • 1 tablespoon smoked paprika
  • 2 teaspoon tumeric
  • 2 teaspoon salt
  • 28 ounce stewed tomatoes chopped, 1 can
  • 13.5 ounce coconut milk 1 can,/sa>
  • 2 cups Water
  • 1 1/3 cups couscous
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon salt
Votes: 9
Rating: 3.67
Rate this recipe!
Instructions
  1. Set the instant Pot to Sauté. Add butter and saute onions, carrots, peppers, ginger, garlic, and cauliflower, and sauté until onions are translucent.
  2. Add the chickpeas, spices, salt, tomatoes, and coconut milk, close the lid.
  3. Press “soup”, then manually reduce time to 10 minutes. Remove the lid, and set aside stew to keep warm.
  4. After cleaning the Instant Pot, make the couscous. Place all ingredients in the Instant Pot and close the lid. Press “Manual” and set to cook for 10 minutes
  5. Serve Stew on top of the couscous and enjoy!
10 replies
  1. Sstone512
    Sstone512 says:

    Ive made this at least six times now and its delicious! Ive already lost 10 pounds and this is extremely easy to make and healthy too.

  2. jeffandmckenzie
    jeffandmckenzie says:

    Very very good – I put over a bed of rice. Also – definitley vegan (coconut milk is not actual cow milk).

  3. Fantlefam
    Fantlefam says:

    Really tasty. I reduced the salt to about 1/2 teaspoon, which was plenty, and also lightly salted the onion mixture while cooking (before adding the beans and coconut milk. I also reduced the garlic. The only other thing I’d change is to pressure cook before adding the cauliflower. Then depressurize, remove the lid, add the cauliflower and saute for maybe 10 min. I prefer my cauliflower a little firmer and it was just too soft for me.

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *