Chickpea Tofu Stew

When you're looking for something warm and cozy, with a little spice but not quite a curry, this dish hits the spot!

Into an instant pot you will put:


2 cans coconut milk

1 cup vegetable broth

1 package extra firm tofu, large dice

1 can chickpeas, drained

4 carrots, peeled and chopped

4 stalks of celery, chopped

2 bok choy, chopped

1 TBSP chili garlic sauce

1 can water chestnuts, sliced

3 TBSP cilantro

1 tsp red pepper flakes

1 TBSP cinnamon

1 1/2 tsp ginger powder

3 scallions


Cook on manual for 15 minutes. (You can certainly do this in a stock pot too, but it will likely take an hour from boil and then simmer for things to blend and cook down.)

Once the cooking is complete, add the juice of 1 lime and soy sauce or extra red pepper flakes to taste.

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