Pressure Cooker Chickpea, Red Pepper and Tomato Stew

By Sarah DiGregorio

Published Feb. 19, 2021

Pressure Cooker Chickpea, Red Pepper and Tomato Stew
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
About 40 minutes
Rating
4(405)
Comments
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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.)

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Ingredients

Yield:6 to 8 servings
  • 1tablespoon olive oil, plus more for serving
  • 1red onion, chopped
  • 1(6- to 7-ounce) jar sun-dried tomatoes, drained and chopped (about 1 cup), oil reserved (about 3 tablespoons)
  • 5garlic cloves, smashed and finely chopped
  • ½teaspoon smoked paprika
  • 3(15-ounce) cans chickpeas, with liquid (or about 4½ cups cooked chickpeas and 1 cup cooking liquid)
  • 2(12-ounce) jars roasted red peppers, drained and finely chopped (2 cups)
  • 1(14-ounce) can crushed or diced tomatoes
  • 1tablespoon sherry vinegar or red wine vinegar, plus more to taste
  • Kosher salt and black pepper
  • Red-pepper flakes, for serving
  • Chopped smoked almonds, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

557 calories; 33 grams fat; 3 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 9 grams polyunsaturated fat; 52 grams carbohydrates; 15 grams dietary fiber; 12 grams sugars; 17 grams protein; 760 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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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Ratings

4 out of 5
405 user ratings
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Comments

Hart

I cooked the chick peas in the instant pot before making the stew: 1 lb rinsed chick peas, 7 cups water, 1 onion halved, 2 bay leaves. This yielded about 5 cups of cooked peas. They were tender at 40 minutes high pressure and natural release. The bean liquor from the IP is not as thick as the aquafaba from canned chick peas, so if you follow the pressure cooking instructions, after cooking the stew you may wish to use the IP’s saute setting to simmer the stew briefly to thicken it.

Thad

Added one bunch of chopped kale for color and texture. Well received by my youngest, a picky eater. This tastes much better reheated the day after and served over a nutty brown rice.

Sheri

Yes, I think you can definitely do that, I’ve read that it’s best to soak the chickpeas for eight hours the night before cooking. I made this dish last week and it was amazing! I cooked a separate pot of macaroni noodles and added a scoop of pasta to each bowl before serving.

Katrina

This is such a fantastic recipe!! Why is it only 4 stars? If i could give it 10 i would. it's flavorful, it's complex, it's easy to boot! I made it exactly as written, using sherry vinegar. 2 bottles pimientos, 1 bottle sundried tomatoes, 3 cans of chickpeas, 1 can of tomatoes. Definitely a keeper!! I served it with toasted sourdough. For finishing, i finished with EVOO, red pepper flakes and almond flakes...I didn't know where to get smoked almond flakes.

Ron

Added a half cup of orzo before the lid went on, came out great.

Diamond Crystal Salt Rules

This is a highly underrated NYT Cooking recipe. Made as written (used the red wine vinegar option, and assumed that we were to use the juices in the canned tomatoes, so did not drain those). Served over brown rice. Pairs well with a nice glass of red wine. Don't skip the step at the end to taste the stew and adjust salt/ pepper/ vinegar as needed. Love the lack of waste, too, as you will use both all the oil from the sundried tomatoes and all the aquefaba from the chickpeas. Excellent recipe!

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