Black Bean Stew
Eggplant, Chickpea and Tomato Stew
| By : |
Nutrition consultant with health coach and yoga studies.
| Servings |
2 Portions
|
Ingredients
To prep:
- 1 Eggplant cubed
- 1 tsp of salt divided in 2
- ½ cup chickpeas dried and peeled
- 1 clove garlic finely chopped
- 1 cup cold water
- ½ red onion cut into strips
- 1 large tomato diced
- 2 tsp olive oil
- ¼ tsp pepper
- ¼ tsp cumin
- ½ tsp light brown sugar
To serve:
- basil leaves, sesame seeds, and corn tortillas
Ingredients
To prep:
To serve:
|
Instructions
- Put the eggplant in a bowl with
½ tsp of salt. Mix and let rest for 10 minutes. - Place the stainless steel inner pot inside the Instant Pot® and put the chickpeas, garlic, and water inside.
- Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 14 Minutes.
- Once that process is finished, press Cancel and turn the steam release handle to Venting. Once all the pressure has been released, remove the lid from the Instant Pot® and add the onion, eggplants, tomato, oil, pepper, cumin, and brown sugar. Mix.
- Close and lock the Instant Pot® lid. Close and lock the Instant Pot® lid following the instructions in step 3. Press Pressure Cook, pressure level High, and set time to 16 Minutes.
- When done cooking, press Cancel and remove the lid following the instructions in step 4. Stir. Serve with basil leaves and sesame seeds on corn tortillas.
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