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4 Best Quick And Healthy Stew To Make At Home

SPICY CHICKPEA STEW

2 medium serrano chiles, stemmed, seeded, and minced

2 tablespoons minced garlic

2 tablespoons minced fresh ginger

¼ cup peanut oil

3 medium yellow onions, chopped

1 tablespoon ground cumin

1 tablespoon ground coriander

One 28-ounce can chickpeas, drained and rinsed (about 3½ cups)

One 14-ounce can diced tomatoes (about 1¾ cups)

1- Make a coarse, gritty paste from the chiles, garlic, and ginger by processing them in a mini food processor or grinding them in a mortar with a pestle.

2- Heat the oil in a 6-quart stovetop pressure cooker set over medium heat or in a 6-quart electric pressure set to the browning mode. Add the onions; cook, stirring often, until softened, about 6 minutes.

3- Scrape the chile paste into the pot; add the cumin and coriander. Stir well until the onions are evenly coated. Stir in the chickpeas and tomatoes.

4- Lock the lid onto the pot.

STOVETOP: Raise the heat to high and bring the pot to high pressure (15 psi). Once this pressure has been reached, reduce the heat as much as possible while maintaining this pressure. Cook for 5 minutes.

ELECTRIC: Set the machine to cook at high pressure (9–11 psi). Set the machine’s timer to cook at high pressure for 7 minutes.

5- Use the quick-release method to bring the pot’s pressure back to normal.

6- Unlock and open the cooker. Stir the stew before serving.

CHICKPEA STEW WITH CARROTS, DATES, AND CRISP ARTICHOKES

1½ cups dried chickpeas

2 cups chicken broth

2 tablespoons all-purpose flour

2½ tablespoons olive oil

1 medium red onion, halved and sliced into thin half-moons

2 teaspoons minced garlic

1 tablespoon sweet paprika

½ teaspoon ground cinnamon

½ teaspoon ground coriander

½ teaspoon ground cumin

½ teaspoon salt

One 14-ounce can diced tomatoes (about 1¾ cups)

1 pound “baby” carrots, cut into 1-inch pieces

6 pitted dates, preferably Medjool, chopped

One 9-ounce box frozen artichoke heart quarters, thawed and squeezed of excess moisture

1- Soak the chickpeas in a big bowl of water for at least 12 hours or up to 16 hours.

2- Drain the chickpeas in a colander set in the sink. Whisk the broth and flour in a medium bowl until the flour dissolves.

3- Heat 1½ tablespoons oil in a 6-quart stovetop pressure cooker set over medium heat or in a 6-quart electric pressure cooker turned to the browning function. Add the onion and cook, stirring often, until softened, about 4 minutes.

4- Stir in the garlic, paprika, cinnamon, coriander, cumin, and salt until aromatic, about 30 seconds. Pour in the tomatoes as well as the broth mixture. Stir well, then add the carrots, dates, and drained chickpeas.

5- Lock the lid onto the pot.

STOVETOP: Raise the heat to high and bring the pot to high pressure (15 psi). Once this pressure has been reached, reduce the heat as much as possible while maintaining this pressure. Cook for 8 minutes.

ELECTRIC: Set the machine to cook at high pressure (9–11 psi). Set the machine’s timer to cook at high pressure for 12 minutes.

6- Use the quick-release method to drop the pot’s pressure back to normal.

7- Unlock and open the cooker. Heat the remaining tablespoon oil in a large nonstick skillet set over medium-high heat. Add the artichoke heart quarters; fry until brown and crisp, stirring and turning occasionally, about 10 minutes. Dish up the chickpea mixture into big bowls and top with the crisp artichoke bits.

CREAMY BLACK-EYED PEA STEW

2 cups dried black-eyed peas

4 tablespoons (½ stick) unsalted butter

2 medium yellow onions, chopped

4 medium celery stalks, chopped

1 medium green bell pepper, stemmed, cored, and chopped

2 teaspoons minced garlic

3 tablespoons all-purpose flour

1 teaspoon dried sage

1 teaspoon dried thyme

1 teaspoon sweet paprika

½ teaspoon salt

¼ teaspoon celery seeds

¼ teaspoon grated nutmeg

2½ cups vegetable broth

½ cup heavy cream

1- Place the black-eyed peas in a 6-quart stovetop or electric pressure cooker. Cover them with cool tap water until they’re submerged by 2 inches.

2- Lock the lid onto the cooker.

STOVETOP: Set the pot over high heat and bring to high pressure (15 psi). Once this pressure has been reached, reduce the heat as much as possible while maintaining this pressure. Cook for 15 minutes.

ELECTRIC: Set the machine to cook at high pressure (9–11 psi). Set the machine’s timer to cook at high pressure for 22 minutes.

3- Use the quick-release method to return the pot’s pressure to normal.

4- Unlock and open the cooker. Drain the black-eyed peas in a colander; wipe out the cooker.

5- Melt the butter in the stovetop cooker set over medium heat or in the electric cooker turned to the browning function. Add the onions, celery, bell pepper, and garlic; cook, stirring often, until the onions turn translucent, about 3 minutes.

6- Sprinkle the flour over the vegetables and stir well. Add the sage, thyme, paprika, salt, celery seeds, and nutmeg; stir until the vegetables are coated in the spices. Stir over the heat for 1 minute to cook the flour a bit (without browning it), then whisk in the broth in a slow, steady stream to dissolve the flour. Stir in the black-eyed peas.

7- Lock the lid onto the cooker.

STOVETOP: Raise the heat to high and bring the pot to high pressure (15 psi). Once this pressure has been reached, reduce the heat as much as possible while maintaining this pressure. Cook for 2 minutes.

ELECTRIC: Set the machine to cook at high pressure (9–11 psi). Set the machine’s timer to cook at high pressure for 3 minutes.

8- Use the quick-release method to drop the pot’s pressure back to normal.

9- Set the stovetop pressure cooker over medium heat or turn the electric pressure cooker to its brown function; bring the stew to a simmer. Stir in the cream and cook for 2 minutes, stirring frequently, to reduce the cream a little and get rid of its raw taste. Serve at once.

BLACK-EYED PEA AND BROWN RICE STEW

4 cups (1 quart) vegetable broth

1 medium yellow onion, chopped

2 large carrots, chopped

2 medium yellow potatoes, such as Yukon Gold (about 6 ounces each), cut into 1-inch pieces

3 medium celery stalks, chopped

1 cup dried black-eyed peas

½ cup medium-grain brown rice, such as brown Arborio rice

¼ cup minced fresh dill fronds

1 teaspoon salt

½ teaspoon ground black pepper

1- Mix everything in a 6-quart stovetop or electric pressure cooker.

2- Lock the lid onto the pot.

STOVETOP: Set the pot over high heat and bring it to high pressure (15 psi). Once this pressure has been reached, reduce the heat as much as possible while maintaining this pressure. Cook for 15 minutes.

ELECTRIC: Set the machine to cook at high pressure (9–11 psi). Set the timer to cook at this pressure for 22 minutes.

3- Reduce the pressure.

STOVETOP: Set the pot off the heat and let its pressure come back to normal naturally, about 14 minutes.

ELECTRIC: Turn off the machine or unplug it so it doesn’t flip to its keep-warm setting. Let its pressure return to normal naturally, 14 to 18 minutes

4- Unlock and open the cooker. Stir the stew before serving.