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  • Chickpeas In Eggplant Tahini Sauce

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    Chickpeas In Eggplant Tahini Sauce
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 c. chickpeas, picked over and rinsed soaked overnight in ample water to cover
    • 1 Tbsp. extra virgin olive oil
    • 1 c. coarsely minced onion
    • 3 1/2 c. water
    • 1/3 c. coarse bulgur
    • 1 tsp caraway seeds
    • 1/2 tsp crushed red pepper flakes, plus more to taste
    • 2 lb eggplant, (8 c.) peeled and cut into 1-inch chunks
    • 3 Tbsp. tomato paste
    • 2 Tbsp. tahini
    • 1/2 c. warm or possibly boiling water
    • 2 x cloves garlic, up to 3 pushed through a press
    • 2 tsp grnd coriander seeds, plus more to taste
    • 1 1/4 tsp salt, or possibly to taste
    • 3 c. diced plum tomatoes, (about 1 lb.)
    • 2 c. cucumbers peeled, seeded and diced
    • 1/4 c. fresh lemon juice
    • 1/2 c. minced cilantro or possibly parsley
    • 1 tsp salt

    Directions

    1. 6 SERVINGS DAIRY-FREE
    2. In this unusual dish, my inspiration has been the Tunisian kitchen, where chickpeas are a staple, and tabil-a mix of caraway seeds, coriander seeds and warm chile pepper-is the much loved equivalent of India's curry blend. As the chickpeas become tender, the eggplant is cooked down to a puree which becomes the sauce. Bulgur wheat adds chewy substance and tahini
    3. (sesame seed paste) gives the stew a nutty richness. Be sure to include the Tomato-Cucumber Salad garnish, that brings lively crunch and color to the stew.
    4. Drain chickpeas and set aside. Heat oil in cooker over medium-high heat.
    5. Add in onion and cook 2 min, stirring frequently. Add in water, reserved chickpeas, bulgur, caraway seeds, and red pepper flakes. Set eggplant on top.
    6. Lock lid in place. Over high heat bring to high pressure. Lower heat just sufficient to maintain high pressure and cook for 16 min. While stew is cooking, blend tomato paste and tahini into warm water. Set aside.
    7. Make the Tomato-Cucumber Salad: In a large bowl, mix tomatoes, cucumbers, lemon juice, cilantro, and salt. Set aside.
    8. After 16 min, quick-release pressure. Remove lid, tilting it away from you to allow any excess steam to escape. Set cooker over medium heat.
    9. Stir in tomato paste mix, garlic, 2 tsp. coriander and salt to taste.
    10. Stir well. If necessary, mash eggplant pcs against the sides of cooker and blend them in to create a thick, creamy sauce. Add in more red pepper flakes and additional coriander, if needed. Cook over medium bear till garlic loses its raw edge, about 3 min. Ladle stew into large, shallow bowls and sprinkle on a liberal portion of the Tomato-Cucumber Salad. Pass the remaining salad at the table.
    11. Tips: If you use the long, thin Japanese eggplant, you do not have to peel it. Opt for seedless cucumber or possibly kirbies, that you do not have to seed.

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