Chickpeas In Eggplant Tahini Sauce
Serving Size: 6
2 cups chickpeas, picked over and rinsed soaked overnight in water to cover
1 tablespoon olive oil
1 cup coarsely chopped onion
3 1/2 cups water
1/3 cup coarse bulgur
1 teaspoon caraway seeds
1/2 teaspoon crushed red pepper flakes, plus more to taste
2 pounds eggplant (8 cups), peeled and cut into 1-inch chunks
3 tablespoons tomato paste
2 tablespoons tahini
1/2 cup hot or boiling water
2-3 cloves garlic, pushed through a press
2 teaspoons ground coriander seeds, plus more to taste
1 1/4 teaspoons salt, or to taste
3 cups diced plum tomatoes (about 1 lb.)
2 cups cucumbers, peeled, seeded and diced
1/4 cup fresh lemon juice
1/2 cup chopped cilantro or parsley
1 teaspoon salt
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.
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.