Vegan Recipes
A hearty vegan pressure cooker stew made with chickpeas, vegetables, and warming spices like cumin and smoked paprika. Quick, satisfying, and perfect over rice or quinoa.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 tablespoon olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 1 bell pepper diced
- 1 zucchini chopped
- 1 can (15 oz) chickpeas drained and rinsed
- 1 can (14 oz) diced tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- salt and pepper to taste
- 2 cups spinach leaves
- cooked rice or quinoa for serving
Instructions
Instructions
- Heat that tablespoon olive oil in a large skillet over medium heat. You want it shimmering but not smoking.
- Toss in your chopped onion. Stir it around for about 3 to 4 minutes till it softens and smells sweet.
- Now add minced garlic, diced bell pepper, and chopped zucchini. Cook everything together for around 5 minutes while stirring to keep things from sticking.
- Pour in your chickpeas and canned diced tomatoes. Sprinkle the cumin and smoked paprika on top. Stir this mix up real good so all the flavors get to meet each other.
- Season everything with salt and pepper to your taste. Be careful not to go too heavy—you can always add more later.
- Let it simmer uncovered for about 15 to 20 minutes. Stir every now and then while you wait for the vegetables to get tender and all those flavors to blend together nicely.
- Just before serving, stir in your spinach leaves. Cook for another 2 to 3 minutes until the spinach wilts down but still keeps that fresh green pop.
- Spoon this over your cooked rice or quinoa and get ready to dig in.
Notes
Leftovers store well in an airtight container for up to 4 days in the fridge or can be frozen for longer storage. Reheat gently to preserve texture.