By: Natalie Wiser-Orozco
@ The Devil Wears Parsley
Soak Time: 6-8 hours
Prep Time: 5 minutes
Cook Time: 25 minutes
Pressure Cooker or Instant Pot
1½ Cups Dry Chickpeas, soaked, drained & rinsed
2 Tablespoons Extra Virgin Olive Oil
1 Pound Eggplant, cut into ½ inch chunks (about 1 Large eggplant)
1 Pound Russet Potatoes, cut into ½ inch chunks (about 2 medium Russet)
1 24oz Jar Heka Saucery Egyptian Tomato Sauce
2 Cups Vegetable Broth
1 Teaspoon Salt
2 Tablespoons White Vinegar
¼ Cup Fresh Cilantro, roughly chopped + more for garnish
½-1 Cup Plain Vegan Yogurt
First, make sure to soak your dried chickpeas in a large bowl, using 6 cups of cold, filtered water. Soak them for at least 6-8 hours or overnight.
When the beans have finished their soaking process, heat up the pressure cooker over medium heat, or use the saute function on the Instant Pot, and add the olive oil. When the oil is shimmering, add in the eggplant, and evenly brown for about 5-7 minutes, tossing frequently.
Drain and rinse the soaked chickpeas, then add to the pot along with the potatoes, Heka Saucery Egyptian Tomato Sauce, and vegetable broth. Stir to combine. Put the lid on the pressure cooker, ensuring that the seal is properly set, lock the lid on, and set your heat to medium-high. Cook for 10 minutes once the pressure cooker comes up to pressure. If using the Instant Pot, lock the lid on and check that the valve is set to seal. Set to cook for 10 minutes on high pressure. Let the pressure release naturally.
When the pressure is released, carefully tilt the lid away from you, and allow any condensation to drip back into the pot. Carefully set the lid aside. Add in the salt, vinegar and cilantro, stirring to combine. Serve immediately with a dollop of yogurt on top of each bowl, and sprinkle with torn cilantro leaves. Serve with toasted bread or pita as desired.