By Sarah DiGregorio
- Total Time
- About 40 minutes
- Rating
- 4(379)
- Notes
- Read community notes
This vegan stew is inspired by romesco, the Spanish sauce made from roasted red peppers, tomatoes, almonds, garlic, olive oil and vinegar. Here, those flavors combine in a ragout that pulls from the pantry, with fast prep and little waste. Instead of stock, this stew relies on the thick liquid from the canned chickpeas, sometimes called aquafaba. And the marinating oil in jarred sundried tomatoes is delicious, especially when augmented with herbs and vinegar. Give yours a little taste to make sure you like it, and then throw that in, too. (If you don’t like it, make up the difference with regular olive oil.) The smoked almonds on top are key, adding necessary crunch and richness, so be generous with them. (If you would like to make this stew on the stovetop, just sauté the onion then add the remaining stew ingredients and simmer until the flavors are blended, about 30 minutes. You can also use this recipe to prepare the dish in a slow cooker.)
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Ingredients
Yield:6 to 8 servings
- 1tablespoon olive oil, plus more for serving
- 1red onion, chopped
- 1(6- to 7-ounce) jar sun-dried tomatoes, drained and chopped (about 1 cup), oil reserved (about 3 tablespoons)
- 5garlic cloves, smashed and finely chopped
- ½teaspoon smoked paprika
- 3(15-ounce) cans chickpeas, with liquid (or about 4½ cups cooked chickpeas and 1 cup cooking liquid)
- 2(12-ounce) jars roasted red peppers, drained and finely chopped (2 cups)
- 1(14-ounce) can crushed or diced tomatoes
- 1tablespoon sherry vinegar or red wine vinegar, plus more to taste
- Kosher salt and black pepper
- Red-pepper flakes, for serving
- Chopped smoked almonds, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
557 calories; 33 grams fat; 3 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 9 grams polyunsaturated fat; 52 grams carbohydrates; 15 grams dietary fiber; 12 grams sugars; 17 grams protein; 760 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Turn on the sauté setting on a 6- to 8-quart electric pressure cooker. Add 1 tablespoon olive oil, then add the onion. Cook, stirring occasionally, until translucent, about 5 minutes. Stir in the sun-dried tomatoes and their oil, garlic and smoked paprika, and cook, stirring, until fragrant, about 3 minutes. Stir in the chickpeas and their liquid, roasted red peppers and canned tomatoes. Cook, stirring and scraping the bottom of the pot to make sure nothing is sticking, until fragrant and combined, about 1 minute. Stir in the vinegar, 1 teaspoon salt and several grinds of pepper.
Step
2
Turn off the sauté setting. Put the lid on the pressure cooker and turn the steam valve to sealed. Set to cook on high pressure for 5 minutes. After the cook time, turn off the heat and let the pressure reduce naturally for 10 minutes, then release the remaining pressure manually by twisting the steam valve to vent.
Step
3
Taste the stew, and add additional salt, pepper or vinegar, if you like. Serve the stew in bowls, topped with a drizzle of olive oil, red-pepper flakes and smoked almonds.
Ratings
4
out of 5
379
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Cooking Notes
Hart
I cooked the chick peas in the instant pot before making the stew: 1 lb rinsed chick peas, 7 cups water, 1 onion halved, 2 bay leaves. This yielded about 5 cups of cooked peas. They were tender at 40 minutes high pressure and natural release. The bean liquor from the IP is not as thick as the aquafaba from canned chick peas, so if you follow the pressure cooking instructions, after cooking the stew you may wish to use the IP’s saute setting to simmer the stew briefly to thicken it.
Thad
Added one bunch of chopped kale for color and texture. Well received by my youngest, a picky eater. This tastes much better reheated the day after and served over a nutty brown rice.
Sheri
Yes, I think you can definitely do that, I’ve read that it’s best to soak the chickpeas for eight hours the night before cooking. I made this dish last week and it was amazing! I cooked a separate pot of macaroni noodles and added a scoop of pasta to each bowl before serving.
The Spaniard
Made in the Instant Pot, it came out great. Rather rich, would suggest serving with rice or crusty bread, or similar.A good meal to make a LOT and freeze some.
Mel
I made it as per the intro to this recipe, on the stovetop: "If you would like to make this stew on the stovetop, just sauté the onion then add the remaining stew ingredients and simmer until the flavors are blended, about 30 minutes. " Turned out great.
darbarr
Added a few drops of “liquid smoke” that added some depth and served over some arugula and other greens as someone else suggested. Very hearty
GJ
Cooked in stove
Cvannewkirk
Made with dried chickpeas as Hart recommended. Added broccolini and served drizzled with chili olive oil. Felt healthy and hearty on a cold night. Will make frequently as it could be adapted 1,000 ways. Will try the leftovers as a pasta or polenta topper.
KEA
Made as directed. Mine was more soupy than a thick stew, and a bit sour. I added no vinegar beyond the 1 TBS. Beyond the sour tomato flavor and salt, I found it bland, like a jar of spaghetti sauce.
KEA
Edit: I first tasted/reviewed this right after cooking. This was better the next day, and with the suggested toppings of pepper flakes (used a "smoky" mix with chipotle, ancho and habanero) and smoked almonds. Still not my favorite dish, but my son liked it for both taste and novelty.
Brooklyn
Made as directed, needs salt at the end to bring all the flavors out, absolutely delicious & makes a ton.
Has
I wasn't sure what to expect after reading the reviews but this stew is really good. The recipe is simple enough that you can make additions and substitutions easily. I bought a can of crushed tomato in basil accidentally and used it anyway--delicious. The almonds are traditional to romesco sauce but I switched them out for peanuts (all I had) and that worked. The recipe leaves you with 6-8 hearty servings, which to me is also a plus.
Ducken
Upped to 1 tsp smoked paprika, but our paprika was also old
Julia
This is a wonderful recipe and extremely easy to make for a weeknight dinner with plenty of leftovers. It freezes very well too. As some commenters noted, the richness of the recipe (not necessarily a bad thing!) might be muted with the addition of kale. I will try that the next time I make this recipe. It will be part of my permanent rotation going forward.
Ron
Modified this recipe into a sort of pasta salad by stirring in a half pound of cooked ditalini at the very end. Tastes even better reheated, can be served cold as well.
Paul
Really good. Made it exactly as written.
Mathilda
Make your own sun-dried tomatoes in oil (Melissa's brand sun-dried tomatoes have no additives or preservatives) and roast bell peppers in the oven. I added Parmesan cheese in lieu of the almonds, as my husband cannot eat nuts.
Bonnie Cleaveland
I used sherry instead of sherry vinegar. At the end, I added black truffle salt and 1 T molasses. As well as a few sprinkles of red wine vinegar. It was lovely. I might also try a bit of espresso powder, next time.
Bistro 632
This is a great base but it’s too sweet for our preference. I added more sherry vinegar and a parsley, garlic, and almond paste. I sautéed 4 whole garlic cloves and 10 blanched almonds for a few minutes in olive oil, then pounded them in a mortar and pestle with minced parsley, kosher salt, and some of the olive oil from the pan. Delicious.
Artvaeni
One jar peppers2 can Chick peas2/3 Jar tomatoes
nancyintoronto
Really good, though a bit less flavorful than I expected. Crushed chiles were a nice boost, and the smoked almonds added a great crunch. We served it with the creamy polenta from Epicurious. I followed the recipe exactly and will make it again.
Maggie K
Did this on the stovetop. I roasted my own peppers, but that was the only bit of “work” to this. Simply delicious. Thank you!
Ray
Really good. I used fire-roasted tomatoes which add to the smoky flavor profile. Also, the flavors are intense, so I didn't really detect the benefit of "smoked" almonds. They main benefit is textural, so any almonds you have on hand will work.
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