This recipe was inspired by a chickpea stew recipe that went viral and has had all of the foodies and home cooks drooling ever since. I’m talking about “The Stew,” which was created by Alison Roman of the New York Times.
You can find the original recipe here.
I modified the recipe to include some extra veggies (cauliflower), additional spices (cumin and smoked paprika), and less liquid.
I also made The Stew in an Instant Pot. Why? Because I was in the middle of a kitchen remodel, and operating without a proper stovetop.
To be honest, though, I think I’ll always make this in the Instant Pot, because it makes life so much easier in the kitchen. I just love being able to walk away from the simmering soup, knowing that I don’t have to babysit it and keep stirring things, because the Instant Pot has it handled. Thanks Instant Pot!
Set the Instant Pot to sauté mode and let the pot warm up for a couple of minutes. Then, add the olive oil.
Add garlic, onion and ginger. Season with salt and pepper and cook, stirring occasionally until onion is translucent and starts to brown a little around the edges, 3 to 5 minutes.
Next, add the cauliflower, stirring occasionally until the vegetables soften.
Add turmeric, red-pepper flakes, cumin, smoked paprika and chickpeas, and season once again with pepper. Cook for about five minutes, stirring occasionally, so the chickpeas soak up some of the spiced oil and start to crisp up a bit on the bottom. Remove a cup of the chickpeas and set aside. You'll add these back for garnish.
Using a wooden spoon, crush the remaining chickpeas a little to release their starch. This will also help break down the cauliflower and thicken the stew.
Next, add the coconut milk and vegetable broth. Bring to a simmer, scraping up any bits that are stuck on the bottom of the pot.
Taste one of the chickpeas and add more salt and pepper, if necessary.
Time to switch gears on the Instant Pot. Press "cancel," and then press the Pressure Cook button. Set the timer to 10 minutes, and then put the lid on and lock it. Set the valve on the top of the lid to sealing mode.
After 10 minutes, manually release the steam by moving the valve to "release" mode. I use a potholder to do this. Also, be sure to keep your face away from the plume of steam that will be released through the vent. After all of the pressure has been released, carefully remove the lid.
Stir the stew. If you want a thicker consistency, switch the Instant Pot to sauté mode once again, and let it simmer until you've reached the desired consistency.
Just before serving, add the greens and the lemon juice. Stir until the greens are wilted. This should only take a minute or two. Taste, and add more salt and pepper if needed.
Ladle into bowls and garnish with the mint, the reserved chickpeas, red pepper flakes, and a dollop of plain coconut yogurt.
If desired, drizzle a bit of olive oil over the top.
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