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Sous Vide - Steak
Chickpea Stew
| By : |
| 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
Ingredients
|
Instructions
- Set the instant Pot to Sauté. Add butter and saute onions, carrots, peppers, ginger, garlic, and cauliflower, and sauté until onions are translucent.
- Add the chickpeas, spices, salt, tomatoes, and coconut milk, close the lid.
- Press “soup”, then manually reduce time to 10 minutes. Remove the lid, and set aside stew to keep warm.
- 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
- Serve Stew on top of the couscous and enjoy!
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Not vegan!
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.
Not very good instructions…
Will burn. Bad instructions.
I really like this recipe. It’s healthy and tastes great.
Very very good – I put over a bed of rice. Also – definitley vegan (coconut milk is not actual cow milk).
This was a delicious dish. I served it over a bed of basmati rice.
Turned out greatl. Made the coucous on the stove while soup was cooking.
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.
Really good
@jeffandmckenzie – I’m not vegan (or vegetarian) but this recipe is definitely *not* vegan. The first ingredient is butter! With an easy substitute it could be.
Absolutely! With a little substitution, a lot of our nonvegan recipes can be made vegan.