Ingredients
2 tbsp olive or cooking oil
1 red onion, diced
3 garlic cloves, crushed
1 red pepper, chopped
1 courgette, cut in to chunks
1 aubergine, cut in to chunks
5 tomatoes, chopped
1 red chilli, finely chopped
1 tsp cumin
1 tsp coriander
½ tsp cinnamon
1 x 400g can chickpeas
400ml vegetable stock
4 prunes, pitted and sliced (optional)
Suitable for: Pressure King Pro 6L 20-in-1 Pressure Cooker
The Method
Select the FRY function, press START then add the oil and allow to heat. Add the pepper, courgette, aubergine, onion, garlic and chilli and stir regularly for ~5 minutes until the veg begins to brown.
Add the cumin, coriander and cinnamon and stir for ~1 minute. Add the tomatoes and stock, then press CANCEL.
Put the lid on and close the pressure valve then select the STEW/SOUP function, adjust the time to 10 minutes then press START.
When the program has finished press CANCEL. For this recipe we recommend the QUICK RELEASE method before opening the pressure valve and removing the lid.
Select the FRY function and press START then stir in the chickpeas and prunes for ~3 minutes until the sauce has thickened, then press CANCEL.
){kind=link}