Thai Coconut Chickpea Stew - veganook
As we just try to get more on top of our meal prep game for ourselves this fall, here's an easy Thai coconut chickpea stew recipe that you can make in your electric pressure cooker or instant pot.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.veganook.com.
Ingredients
- 8 ounces mushrooms (sliced (about 3 cups))
- 3 cups cooked chickpeas (from 1 cup dried, or 2 14oz cans)
- 1 red bell pepper (seeded and chopped)
- 13.5oz can coconut milk
- 2 Tbsp tamari (or soy sauce)
- 1 tsp Thai chili paste (or pinch red pepper flakes)
- 1 tsp ground ginger
- salt (to taste)
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