Thai Coconut-Chickpea Stew

Prep Time: 10

Cook Time: 3

Total Time: 13

Servings: servings

Author: Heather Nicholds

This creamy, flavorful soup will spice up any evening. You can switch up the vegetables if you prefer—try carrots or cauliflower. Squeeze in some lime juice at the end for an added flavor pop, and if you have some fresh cilantro or Thai basil, chop some and sprinkle it on top before serving.

Ingredients

3 cup mushrooms, sliced (about 3 cups)
3 cup chickpeas, cooked (from 1 cup dried)
1 bell pepper, seeded and chopped
1 14oz can coconut milk
2 Tbsp tamari, or soy sauce
1 tsp Thai chili paste
1 tsp ground ginger
sea salt, to taste

Instructions

Put the mushrooms, chickpeas, red bell pepper, coconut milk, tamari, chili paste, and ginger in a large soup pot, or the pot of an electric pressure cooker.
For stovetop: Turn the heat to medium-high and bring to a low boil. Cover with a lid and leave to simmer for 20 minutes, or until all the vegetables are softened.
For electric pressure cooker: Close and lock the lid and ensure the pressure valve is sealed, then select High Pressure and set the time for 3 minutes. Once the cook time is complete, let the pressure release naturally, about 20 minutes, or quick release it, being careful not to get your fingers or face near the steam release. Once all the pressure has released, carefully unlock and remove the lid.
Taste and season with salt.

Notes

If you use dried chickpeas, you need to cook them ahead. I like to cook a big batch of one or two plain beans for the week, which I can then throw into salads or soups like this. Just put the dried chickpeas in your electric pressure cooker’s cooking pot with plenty of water to cover, and cook on High Pressure for 30 minutes.

Nutrition