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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Chickpeas in Eggplant-Tahini Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions