Chickpea Tomato Peanut Stew

Instapot Chickpea Tomato Peanut Stew

Ingredients:

1 medium onion, diced

1 large red bell pepper, diced

6 cloves garlic, minced (6 cloves yield -3 Tbsp) or 1 Tbsp Garlic powder

2 tsp salt

3 cups diced tomatoes

1/2 tsp red pepper flakes

1 cup natural, salted peanut or almond butter (creamy or chunky)

1 1/2  cup coconut cream

2 15-ounce cans chickpeas, rinsed and drained

3 cups water or broth, depending on desired thickness

For Serving *optional

Cauliflower Rice, Rice, or Quinoa

Fresh lime or lemon juice

Naan or bread

Cilantro or basil

Instructions:

1. Add water or broth, onion, red pepper, garlic, tomatoes, red pepper flakes and salt to the instapot.  Pressure cook for 5 min, turn off and vent.  (If the chickpeas are dry cook with these ingredients for 30 minutes).

2. Open once the pot is done venting and add peanut butter, coconut milk, and (rinsed, drained) chickpeas. Stir to combine. 

3. Bring to a simmer on saute setting or pressure cook for 0 minutes, keep warm and cover, and continue cooking until naturally vented about 15-20 minutes.

4. Taste and adjust seasonings as needed, adding salt to taste, additional peanut butter for depth of flavor and creaminess.

5. Serve as a stew, over rice, or with naan or pita. For a lighter option, serve over cauliflower rice or a bed of raw or steamed broccoli (which happens to be our favorite). Basil and cilantro are delicious finishing touches.

6. Store cooled leftovers covered in the refrigerator up to 3-4 days, or in the freezer up to 1 month. Reheat  on the stovetop, adding water or coconut milk to thin as needed.