Chorizo & Chickpea Summer Stew in Your Pressure Cooker
A delightful stew combining chorizo and chickpeas, simmered with tomatoes, spices, and herbs under pressure for that rich summer taste.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 1 tablespoon olive oil to start everything off
- 2 garlic cloves crushed nicely
- 2 thyme sprigs for that fresh herb kick
- 1 tablespoon smoked paprika smoky and bright
- 200 g chorizo ring sliced thin
- 1 tablespoon sherry vinegar to add that tangy pop
- 600 g cherry tomatoes halved
- 450 g roasted red peppers drained and strips
- 100 g spinach fresh
- 2 x 400g cans chickpeas drained
Instructions
Instructions
- Heat olive oil in your pressure cooker pot over medium heat.
- Add crushed garlic cloves and thyme sprigs and sauté for about a minute.
- Stir in smoked paprika and toss in thinly sliced chorizo for about five minutes.
- Splash in sherry vinegar, add cherry tomatoes and roasted red peppers, and stir well.
- Close the lid, lock it, set your cooker to high, and let pressure build until the float valve pops up.
- Cook under pressure for 15 minutes, then perform a natural release.
- Open the lid carefully, stir in chickpeas and spinach, cook on low for 5 minutes, season with salt and pepper, drizzle with olive oil before serving.
Notes
Natural release ensures tenderness and deep flavors. Serve with crusty bread.