Eggplant, Chickpea and Tomato Stew
Servings
2Servings
Servings
2Servings
Ingredients
To prep:
  • 1 Eggplant, cubed
  • 1tsp of salt divided in 2
  • ½cup chickpeas, dried and peeled
  • 1clove garlic finely chopped
  • 1cup cold water
  • ½ Red onion cut into strips
  • 1 large tomato, diced
  • 2tsp olive oil
  • ¼tsp pepper
  • ¼tsp cumin
  • ½tsp light brown sugar
To serve:
  • basil leaves, sesame seeds, and corn tortillas
Instructions
  1. Put the eggplant in a bowl with ½ tsp of salt. Mix and let rest for 10 minutes.
  2. Place the stainless steel inner pot inside the Instant Pot® and put the chickpeas, garlic, and water inside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.