Name: Instant Pot Eggplant Chickpea Stew
Prep time: 5 min
Cook time: 5 min
Yield: 4
Ingredients: 1 large eggplant, peeled and cut into 3/4-inch pieces -; 1 red bell pepper, seeded and cut into 3/4-inch pieces -; 1 teaspoon kosher salt -; 2 tablespoons extra-virgin olive oil -; 2 garlic cloves, chopped -; 1/2 medium yellow onion, diced -; 1 (15-ounce) can chickpeas, drained and rinsed, or 1 1/2 cups cooked chickpeas (from 4 ounces dried) -; 2 tablespoons chopped fresh mint -; 1 teaspoon dried oregano -; 1/4 teaspoon ground cumin -; 1/4 cup water -; 2 tablespoons tomato paste -

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Instant Pot Eggplant Chickpea Stew

1. 1 large eggplant, peeled and cut into 3/4-inch pieces -

2. 1 red bell pepper, seeded and cut into 3/4-inch pieces -

3. 1 teaspoon kosher salt -

4. 2 tablespoons extra-virgin olive oil -

5. 2 garlic cloves, chopped -

6. 1/2 medium yellow onion, diced -

7. 1 (15-ounce) can chickpeas, drained and rinsed, or 1 1/2 cups cooked chickpeas (from 4 ounces dried) -

8. 2 tablespoons chopped fresh mint -

9. 1 teaspoon dried oregano -

10. 1/4 teaspoon ground cumin -

11. 1/4 cup water -

12. 2 tablespoons tomato paste -

How to cook deliciously - Instant Pot Eggplant Chickpea Stew

1. Stage

Salt the vegetables: In a mixing bowl, toss the eggplant and bell pepper with the salt. Let sit for 15 minutes.

2. Stage

Saute the garlic and onion: Select the SAUTÉ setting on the Instant Pot and heat the olive oil and garlic. When the garlic begins to bubble, add the onion and sauté for about 2 more minutes, until just softened.

3. Stage

Add the salted vegetables, chickpeas, seasonings, and water: Add the eggplant and bell pepper, chickpeas, mint, oregano, cumin, and water and stir to combine. Dollop the tomato paste on top, but do not stir.

4. Stage

Pressure cook the stew: Secure the lid and set the pressure release to Sealing. Press the Cancel button to reset the cooking program, then select the PRESSURE COOK or MANUAL setting for 3 minutes at high pressure. (The pot will take about 5 minutes to come up to pressure before the cooking program begins.)

5. Stage

Release the pressure: When the cooking program ends, perform a quick pressure release by moving the pressure release to Venting, or let the pressure release naturally. Open the pot, then stir in the tomato paste.

6. Stage

Serve: Spoon the stew onto plates or serving bowls. Top with the crumbled feta and serve right away, with rice alongside. Did you love the recipe? Leave us stars below!