Recipe for Chickpeas in Eggplant Tahini Sauce 
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Yield:
6
Ingredients:
Amount Ingredient
2 cup chickpeas, picked over and rinsed
soaked overnight in ample water to cover
1 tbl olive oil
1 cup coarsely chopped onion
1/2 cup water
1/3 cup coarse bulgur
1 tsp caraway seeds
1/2 tsp crushed red pepper flakes, plus more to taste
2 lb eggplant, (8 cups)
peeled and cut into 1-inch chunks
3 tbl tomato paste
2 tbl tahini
1/2 cup hot or boiling water
2 x cloves garlic, up to 3
pushed through a press
2 tsp ground coriander seeds, plus more to taste
1/4 tsp salt, or to taste
----------------- TOMATO-CUCUMBER SALAD ----------------
3 cup diced plum tomatoes, (about 1 lb.)
2 cup cucumbers
peeled, seeded and diced
1/4 cup fresh lemon juice
1/2 cup chopped cilantro or parsley
Instructions:
Instructions: 6 SERVINGS DAIRY-FREE

In this unusual dish, my inspiration has been the Tunisian kitchen, where chickpeas are a staple, and tabil-a mixture of caraway seeds, coriander seeds and hot chile pepper-is the much loved equivalent of Indias curry blend. As the chickpeas become tender, the eggplant is cooked down to a puree that becomes the sauce. Bulgur wheat adds chewy substance and tahini

(sesame seed paste) gives the stew a nutty richness. Be sure to include the Tomato-Cucumber Salad garnish, which brings lively crunch and color to the stew.

Drain chickpeas and set aside. Heat oil in cooker over medium-high heat.

Add onion and cook 2 minutes, stirring frequently. Add water, reserved chickpeas, bulgur, caraway seeds, and red pepper flakes. Set eggplant on top.

Lock lid in place. Over high heat bring to high pressure. Lower heat just enough to maintain high pressure and cook for 16 minutes. While stew is cooking, blend tomato paste and tahini into hot water. Set aside.

Make the Tomato-Cucumber Salad: In a large bowl, mix tomatoes, cucumbers, lemon juice, cilantro, and salt. Set aside.

After 16 minutes, quick-release pressure. Remove lid, tilting it away from you to allow any excess steam to escape. Set cooker over medium heat.

Stir in tomato paste mixture, garlic, 2 teaspoons coriander and salt to taste.

Stir well. If necessary, mash eggplant pieces against the sides of cooker and blend them in to create a thick, creamy sauce. Add more red pepper flakes and additional coriander, if needed. Cook over medium bear until garlic loses its raw edge, about 3 minutes. Ladle stew into large, shallow bowls and sprinkle on a liberal portion of the Tomato-Cucumber Salad. Pass the remaining salad at the table.

Tips: If you use the long, thin Japanese eggplant, you dont have to peel it. Opt for seedless cucumber or kirbies, which you dont have to seed.

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