Eggplant, Chickpea and Tomato Stew

By: Camila Quevedo

Eggplant, Chickpea and Tomato Stew
cuisine icon Duration
35 Minutes
cuisine icon Diet
Vegan
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
2 servings, 35 minutes, and corn tortillas, chickpeas, cold water, cubed, cumin, cut into strips, diced, dried and peeled, eggplant, finely chopped, garlic, healthy, instant pot, large tomato, legumes, light brown sugar, of salt divided in 2, olive oil, pepper, pressure cook, red onion, vegan, vegetables

serving icon Servings
2 Servings
Ingredients
  • 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
  • basil leaves, sesame seeds, and corn tortillas
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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