Another dish which I made recently in my Instant Pot. I can’t help it. It’s my latest Greeklish Kitchen obsession! 😜
On Wednesdays and Fridays we don’t eat meat due to Religious reasons, as well as for these reasons, I believe it’s good health wise to make some meals meat-free, so this dish is perfect for those days.
Serves 3-4
First of all I soaked 250g of dried chickpeas in water, overnight.
The next day, I drained them and put in the IP, covering them with fresh water. The water should cover the chickpeas by maybe an inch…
Remember that water doesn’t evaporate much in an instant pot, and any left over water will be the basis of the sauce in this dish.
I cooked them on pressure cook setting for 30 mins. I let them pressure release naturally while I lightly browned in a little oil, 2 chopped carrots, 1 finely chopped onion, 3 sliced celery stalks and 2 potatoes cubed into 1inch pieces.
I poured over the veg a 400g tin of finely chopped tomatoes and 1 vegetable stock cube.
Pour the veg and tomatoes over the chickpeas in the IP and cook for a further 15 minutes.
Pressure release naturally.
If you don’t have an Instant Pot, simmer the chickpeas until just cooked, then add the veg and tomatoes and keep simmering until everything is beautifully tender.
This could take a considerable amount of time, depending on how old your chickpeas are, obviously the older they are the longer they take to cook.
Delicious and healthy vegan food.
At Anna’s Kitchen Table 