Chickpeas in Eggplant-Tahini Sauce Recipe

Name: Chickpeas in Eggplant-Tahini Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups chickpeas, picked over and rinsed, soaked overnight in ample water to cover; 1 Tbs. olive oil; 1 cup coarsely chopped onion; 3 1/2 cups water; ⅓ cup coarse bulgur; 1 tsp. caraway seeds; 1/2 tsp. crushed red pepper flakes, plus more to taste; 2 lbs. eggplant, peeled and cut into 1-inch chunks (8 cups); 3 Tbs. tomato paste; 2 Tbs. tahini; 1/2 cup hot or boiling water; 2 to 3 cloves garlic, pushed through a press; 2 tsp. ground coriander seeds, plus more to taste; 1 1/4 tsp. salt, or to taste; 3 cups diced plum tomatoes (about 1 lb.); 2 cups peeled, seeded, and diced cucumbers; 1/4 cup fresh lemon juice; 1/2 cup chopped cilantro or parsley; 1 tsp. salt

Servings: persons

2 cups chickpeas, picked over and rinsed, soaked overnight in ample water to cover
1 Tbs. olive oil
1 cup coarsely chopped onion
3 1/2 cups water
⅓ cup coarse bulgur
1 tsp. caraway seeds
1/2 tsp. crushed red pepper flakes, plus more to taste
2 lbs. eggplant, peeled and cut into 1-inch chunks (8 cups)
3 Tbs. tomato paste
2 Tbs. tahini
1/2 cup hot or boiling water
2 to 3 cloves garlic, pushed through a press
2 tsp. ground coriander seeds, plus more to taste
1 1/4 tsp. salt, or to taste
3 cups diced plum tomatoes (about 1 lb.)
2 cups peeled, seeded, and diced cucumbers
1/4 cup fresh lemon juice
1/2 cup chopped cilantro or parsley
1 tsp. salt

1
Drain chickpeas and set aside.
2
Heat oil in cooker over medium-high heat.
3
Add onion and cook 2 minutes, stirring frequently.
4
Add water, reserved chickpeas, bulgur, caraway seeds, and red pepper flakes.
5
Set eggplant on top.
6
Lock lid in place.
7
Over high heat bring to high pressure.
8
Lower heat just enough to maintain high pressure and cook for 16 minutes.
9
While stew is cooking, blend tomato paste and tahini into hot water.
10
Set aside.
11
Make the Tomato-Cucumber Salad: In a large bowl, mix tomatoes, cucumbers, lemon juice, cilantro, and salt.
12
Set aside.
13
After 16 minutes, quick-release pressure.
14
Remove lid, tilting it away from you to allow any excess steam to escape.
15
Set cooker over medium heat.
16
Stir in tomato paste mixture, garlic, 2 teaspoons coriander and salt to taste.
17
Stir well.
18
If necessary, mash eggplant pieces against the sides of cooker and blend them in to create a thick, creamy sauce.
19
Add more red pepper flakes and additional coriander, if needed.
20
Cook over medium heat until garlic loses its raw edge, about 3 minutes.
21
Ladle stew into large, shallow bowls and sprinkle on a liberal portion of the Tomato-Cucumber Salad.
22
Pass the remaining salad at the table.

882

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 cups chickpeas, picked over and rinsed, soaked overnight in ample water to cover, 1 Tbs. olive oil, 1 cup coarsely chopped onion, 3 1/2 cups water, and more.

Yes, Chickpeas in Eggplant-Tahini Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chickpeas in Eggplant-Tahini Sauce

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