Pressure Cooker Chickpea Tomato Peanut Stew

Your Tupperware Home

Pressure Cooker Chickpea Tomato Peanut Stew

My friend Michael Shane shared with me a recipe from minimalistbaker.com on how to make a One Pot Chickpea Tomato Peanut Stew. I liked the idea of it because I am in love with all things peanut butter right now and our daughter is a pescatarian. (Vegetarian who eats dairy and fish.) So having a meal that we could all eat together is a wonderful idea!

Well I looked at the recipe and I just didn’t want to spend the time creating the stew on the stovetop so I asked my hubby – could we do it in the Pressure Cooker? He said, “Why not?” So here we go! We made it. We loved it. We loved it so much we had it two nights in a row! This is how we did it!

Tupperware items needed: Tupperware Pressure Cooker, Chop n Prep or Power Chef, Measuring Cups and Spoons, Tupperware Can Opener, Double Colander, Spatula, Tupperware Rice Maker

Ingredients for Stew

  • 6 cloves of garlic diced in the Chop n Prep
  • 1 medium sweet onion diced in the Chop n Prep
  • 1 large red bell pepper with seeds removed diced in Chop n Prep
  • 2 – 14 oz cans of Diced Tomatoes
  • 1/2 cup tomato paste (its almost the full 6 oz can)
  • 3 tsp Chili Garlic Sauce (I used Sweet Chili Sauce from the International foods aisle)
  • 1 cup natural salted peanut or almond butter (Creamy or Chunky) I used creamy natural peanut butter
  • 2 cups light coconut milk
  • 2 – 15 oz cans chickpeas, rinsed and drained
  • 2 cups water depending on desired thickness.

NOTE: For this recipe there was no room for us to add water to it. It was amazing and rich and thick without it. If we want to make it a little thinner next time we would likely use 1 cup light coconut milk and 1 cup water.

Ingredients for Rice for Serving (could use broccoli instead)

  • 2 cups jasmine rice
  • 3 cups water

Directions for making Stew

  1. Chop up the following in order in the Chop n Prep (or Power Chef): Garlic, Onion, Red Pepper. Following this order allows for the juices of the red pepper to not go all over the place

2. Add the tomatoes with juices, tomato paste, chili garlic sauce, peanut butter, coconut milk, and rinsed and drained chickpeas on top of the chopped veggies. All cans opened with the Tupperware Can Opener to prevent any sharp edges.

3. Stir it all together and then cover and lock down the Pressure Cooker before placing in the microwave.

4. Microwave for 20 minutes on high. Once done wait to open until the pressure indicator is down. While waiting make the rice.

5. Place rice in the Rice Maker. Add the water and microwave on high for 5 minutes.

6. Then Change Power Level to 50% (Most microwaves it is Press Power Level, then Power Level, and select the number 5 to make this happen for you) and microwave for 10 minutes for 1 cup of rice, 15 minutes for 2.

6. Let stand for 10 minutes before serving.

Serve by placing the rice on a plate then the stew. If you would like to have a lower carb option you can use broccoli instead. Can be stored in a refrigerator for 3-4 days or freeze in our Freeze its for 4 months.

If you would like to always be in the know of Tupperware and future recipes please subscribe to my email newsletter that goes out 2-3 times a month by clicking this link: Subscribe now

Feel free to tag us on social too on Facebook or InstagramWe would love to see your results and hear how yummy they are! Feel free to share these recipes with a friend!

Leave a Reply